Chef's Corner Vincent
Red Velvet Cake INGREDIENTS
2 1/2 cups plain flour, sifted 1/2 tsp salt 2 tbsp Dutch cocoa 1/2 cup unsalted butter, at room temperature 1 1/2 cups white sugar 2 large eggs 1 tsp pure vanilla extract 1 cup buttermilk 2 tbsp liquid red food colouring
1 tsp white vinegar 1 tsp baking soda CREAM CHEESE FROSTING
1 1/2 cups thickened cream 227g cream cheese room temperature 227g mascarpone cheese, room temperature 3/4 tsp pure vanilla extract 1 cup icing sugar, sifted
METHOD: 1. Prepare pans & oven – Preheat oven to 175°C (350°F). Grease and line two 20cm (8-inch) round cake tins. 2. Mix dry ingredients – In a bowl, whisk together flour, salt, and cocoa. Set aside. 3. Cream butter & sugar – In a large bowl, beat butter until smooth. Add sugar and beat until light and fluffy. 11
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