Red Velvet Cake
Red Velvet Cake, My Version
Remember I once (or twice) blogged about red velvet cake? There are so recipes out there.
But nothing really fits my tastebuds. Until, my birthday last year. Everyone said Anis’ cake was the best.
And I can’t agree less… It’s moist, it’s has that balanced taste of tanginess and cocoa.
But it was on the sweeter side for me. So I decided to try that recipe and altered it according to my taste.
And so, this is what I ended up with:
And little note before we start:
1. This version is a recipe that I altered from Rima’s blog.
2. For this recipe, I separated the egg whites from the yolk, an idea I got from the book, the Undomestic Goddes by Sophie Kinsella. I like the outcome of cakes from this technique as cakes become from fluffy and less dense. But some people prefer rich and dense cake (especially butter cake), so you may not want to use this technique. Or if you’re a LB like me, can just dump the single egg at one go like the original recipe.
3. It is best to use a mixer with a power of 250watt above, so that you don’t have to whip you egg whites forever to achieve the desired result.
4. I prefer to add color to the yogurt / buttermilk because it is less messy.
5. I’ve converted the measurements to metric so that I aim to get the same result everytime. But it’s ok if you want to stick to cups/spoons for quick and easy measure (like the original recipe).
6. This is just the recipe for the cake, not inclusive of the frosting/icing (typically me).
Enough ramblings, here ist the recipe:
113g / 4oz flour
1/2 tsp baking powder
1/2 tsp salt (skip if using salted butter)
1 tbsp (about 3g or so) cocoa powder
Sift and set aside
1 plain yoghurt (1/2 cup) (or buttermilk: 1/2 milk + 1 tsp vinegar)
1 tbsp red coloring
Mix well, set aside
1 egg white
Beat till stiff, set aside
1 egg yolk
1 tbsp vanilla
2 oz butter
100g / 3.6 oz sugar
Beat butter and sugar till soft and fluffy (basically the coarse sugar)
Add in the egg yolk and vanilla and beat until well mixed.
Add in 1/3 of the flour mixture (Part A)
Aid 1/2 of the yoghurt mixture (Part B)
Repeat (A, then B) until for remaining mixture.
1 tsp baking soda
1 tsp vinegar
Mix the baking soda and vinegar and with all that fizz, pour in to the cake batter.
Bake for 35- 40 mins for an 8×8 pan.
Or 20 mins for cupcakes.