We decided to start with something simple but delicious, so we chose a RED VELVET cake as an example.
Basically, Red Velvet is a sponge cake which is made using the whisking method to combine the eggs and sugar until the light mixture has thickened and leaves a ribbon trail when whisk is lifted. There are other methods for this, such as creaming, rubbing-in and melting, but in this case the whisking method is best. Sifted flour is folded into the egg and sugar mixture very gently, in order to keep as much air as possible. Trapped air bubbles will cause the cake to rise under the action of the heat. Depending on the recipe, eggs may be separated prior whisking. Sometimes, the eggs and sugar are whisked over a gentle heat (such as a bain marie), which speeds up the dissolving of the sugar and thickens the eggs. This method is good for holding as many air bubbles as possible.
Red Velvet Cake
to make 18 cm 4 layer cake
- 340 gr. of flour
- 300 gr. of sugar
- 300 ml of sunflower (vegetable) oil
- 1 spoon of cacao
- 1/4 tsp of salt
- 1 tsp of baking soda
- 2 tsp of baking powder
- 3 eggs (room temperature)
- 280 ml of buttermilk*
- 1 tsp of vanilla extract
- 2 tsp of dark red food coloring
- 660 gr. of cream cheese “Philadelphia”, softened to room temperature
- 225 gr. of unsalted butter, softened to room temperature
- 200 gr. of icing sugar
- 3 tsp of vanilla extract
- Preheat the oven to 170 °C. Line the baking forms with baking paper or just butter and flour them to avoid sticking.
- Sift the flour, cocoa powder, baking powder and salt together in a large bowl. Set aside.
- Using an electric mixer, beat the eggs with sugar on a high speed until they form a fluffy and light foamy cream (they must triple in volume). Add vanilla extract and food coloring.
- Add baking soda to the buttermilk and set aside for 5 minutes. Then, add the oil and mix well.
- With the mixer on a low speed, add the dry ingredients and buttermilk mix in three alternating batches, mixing each addition until incorporated.
- Make sure that batter is dark red, if not, add more food coloring.
- Divide the batter into 4 equal parts using kitchen scale. Pour the batter into the cake forms.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes on a wire rack.
How to make cream cheese frosting
- Using an electric mixer, beat the butter on a low speed until it becomes soft and creamy.
- Add the icing sugar to the butter and continue beating on a high speed until the mixture has a smooth texture and an off-white colour.
- Reduce the speed to medium, add the cream cheese and vanilla extract and beat until smooth.
- Chill the frosting for a couple of minutes before using.
For buttermilk: you can either use kefir or mix room temperature milk with 2 tbsp of lemon juice after putting it aside for approximately 10 minutes.
Big thanks to Anastasia for the above recipe and to Renny’s farm for beautiful edible flowers.