Red Velvet Cake | Food | Woolworths SA скачать в хорошем качестве

Red Velvet Cake | Food | Woolworths SA

Introducing the ultimate red velvet cake – with no artificial colouring in sight! It’s the perfect cake to bake for a Mother’s Day high tea for the mom-figure in your life. Thanks @keletso.motau! Beetroot red velvet cake • 310 ml canola oil • 400 g caster sugar • 6 free-range eggs, at room temperature • 1 cup buttermilk or amasi • 2 T apple cider vinegar • 4 t vanilla extract • 400 g cake flour • 2 t cocoa powder • 2 t baking powder • ½ t fine sea salt • ⅓ cup Woolworths beetroot powder, plus extra for dusting • For the icing: • 230 g butter • 1 t vanilla extract • 500 g thick cream cheese • 520 g icing sugar COOKING INSTRUCTIONS 1. Preheat the oven to 180ºC and grease 2 x 22 cm cake tins. In a large bowl, beat together the oil, sugar and eggs until light and fluffy. Gently mix in the buttermilk, vinegar and vanilla extract. 2. Combine all the dry ingredients and sift into the egg mixture, then fold in. 3. Divide the cake mixture between the tins and bake for 30 minutes or until a skewer comes out clean. Allow to cool. 4. To make the icing, beat the butter, vanilla and cream cheese together, slowly sifting in the icing sugar until smooth. 5. To assemble, use half the icing to ice the top of one cake evenly, then sandwich the cakes together. Ice the top of the second layer with the remaining icing, then dust with beetroot powder. Cook's note: Amasi (or buttermilk) and oil maximise the moist factor. Ice with lashings of cream cheese icing and bask in the glory.