Red Velvet Cake

Name: Red Velvet Cake
Yield: 12 servings
Cuisine: American
Ingredients: 2 eggs; 240 g caster sugar; 210 g wheat flour; 1 tsp bicarbonate of soda; tsp salt; 1 tbsp cocoa; 1 tsp vanilla sugar; 1 tbsp white wine vinegar; 100 ml colza oil; 200 ml yoghurt; 2 tbsp Red food colourings; 4 egg whites; 240 g caster sugar; 1 tsp vanilla sugar; 200 g butter; 1 litre Mixed Fresh berries

Red velvet cake is an incredibly moist cake which comes from the American south.

Ingredients

2 Eggs
240 g Caster sugar
210 g Wheat flour
1 tsp Bicarbonate of soda
tsp Salt
1 tbsp Cocoa
1 tsp Vanilla sugar
1 tbsp White wine vinegar
100 ml Colza oil
200 ml Yoghurt
2 tbsp Red food colourings
4 Egg whites
240 g Caster sugar
1 tsp Vanilla sugar
200 g Butter
1 litre Mixed Fresh berries

Instructions

Step 1

Heat the oven to 175 °.

Step 2

Whip the eggs and sugar until the mixture is creamy and a pale yellow. Mix the dry ingredients together and stir into the whipped eggs and sugar. Add the vinegar, oil, milk and food colouring; stirring to make a smooth mixture.

Step 3

Pour the mixture into a greased cake tin of about 1½ litres, and bake in the middle of the oven for approximately 40 minutes. Let the cake cool slightly in the tin. Then turn out onto a wire rack and let it cool.

Step 4

Put the 4 egg whites in a bowl and beat with an electric whisk over a hot water bath. Add sugar and vanilla sugar, and whisk until it has dissolved and the meringue/frosting is warm and firm

Step 5

Place the bowl of meringue/frosting in a cold water bath and continue to whisk until the mixture has cooled. Add the butter in small chunks, whisking all the time.

Step 6

Using a sharp knife, slice the cake into three layers and spread some frosting on the bottom layer. Gently lay on the next cake layer and spread on the frosting.