Читать книгу Bake Me I'm Yours... Cake Pops - Carolyn White - Страница 7

Red velvet cake

This decadent and rich dessert cake, which hails from the United States, has fast become a popular option in the UK as a fantastically naughty cake. This recipe was used to create a heavenly base for our blood red pops!

You will need…

• 150g (5¹⁄₂oz) soft butter

• 350g (12oz) caster sugar

• 2 large eggs, beaten

• 1 tsp (5ml) vanilla extract

• 2 tbsp (30ml) red food colouring

• 450g (1 lb) self-raising flour

• 2 tbsp cocoa powder

• 1 tsp each of bicarbonate of soda and baking powder

• ¹⁄₂ tsp salt

• 250ml (9fl oz) buttermilk

• 1 tsp (5ml) white wine vinegar

1 Preheat the oven to 170°C/325°F/Gas 3 or 140°C for an electric fan-assisted oven.

2 Grease and flour your cake tins. You could use a heart-shaped tin or three 20cm (8in) round layer cake tins or two 23cm (9in) cake tins.

3 Cream the butter and sugar together in an electric mixer. Add the eggs gradually and beat for a minute longer. Beat in the vanilla extract and red food colouring until blended.

4 Sift the flour, cocoa, bicarbonate of soda, baking powder and salt together in a bowl. Fold half the flour mixture into the cake mixture, then half the buttermilk, and repeat.

5 Add the vinegar and mix into the cake mixture.

6 Spoon the cake mixture evenly into your tins and bake for twenty to twenty-five minutes, until risen and the sponge springs back to the touch, or until a skewer inserted into the centre comes out clean.

If you don’t have buttermilk, you could use 1 tablespoon (15ml) white wine vinegar or lemon juice and mix this with enough milk to make up to 250ml (9fl oz). Leave for ten minutes and then use the quantity required in the recipe.