Chef's Corner Vincent
Red Velvet Cake METHOD CONTINUED: 4. Add eggs & vanilla – Beat in eggs one at a time, then add vanilla. 5. Colour & buttermilk – In a jug, combine buttermilk and red food colouring. 6. Combine mixtures – Add the flour mixture to the butter mixture in three parts, alternating with the red buttermilk, beginning and ending with flour. Mix gently until just combined. 7. Activate leavening – In a small bowl, stir together vinegar and baking soda (it will fizz). Quickly fold into the batter. 8. Bake – Divide batter evenly between tins. Bake 25–30 minutes, or until a skewer comes out clean. Cool completely before frosting. FROSTING: 1. In a large bowl, beat thickened cream until soft peaks form. Set aside. 2. In another bowl, beat cream cheese, mascarpone, vanilla, and icing sugar until smooth and creamy. 3. Gently fold whipped cream into the cheese mixture until fluffy. 4. Spread between cooled cake layers and over the top and sides. Enjoy!
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