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| Layered red velvet cake |
For the cake:
dry ingredients:
180 g cake flour
140 g sugar
1/2 teaspoon baking soda
1/2 tablespoon cocoa powder
1/2 teaspoon salt
liquid ingredients:
1 whole egg + 1 yolk ( egg's weight about 60g including the shell)
150 g butter, melted, set aside, let it cool down
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 teaspoon white distilled vinegar
300 g beetroot, skinned plus 100 ml waterdry ingredients:
180 g cake flour
140 g sugar
1/2 teaspoon baking soda
1/2 tablespoon cocoa powder
1/2 teaspoon salt
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| Liquid ingredients |
1 whole egg + 1 yolk ( egg's weight about 60g including the shell)
150 g butter, melted, set aside, let it cool down
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 teaspoon white distilled vinegar
Preheat oven to 350°F. 170 C
1. Blend the beetroot and 100ml of water together. Put the puree in a strainer and sieve out the liquid. Pour the liquid into a small pan and boil over a small fire, until it thickens and evaporates to about a tablespoon.
2. Sift together the dry ingredients (flour, sugar, baking soda, cocoa, and salt into a medium bowl).
2. Sift together the dry ingredients (flour, sugar, baking soda, cocoa, and salt into a medium bowl).
3. Beat liquid ingredients in a large bowl with an electric mixer until
well combined, check the colour, is it red enough for your taste?(Note: If the colour of the liquid is not a deep enough red for your tastes, add red food colouring until satisfied.) .
4. Add dry ingredients and beat until smooth, about 2 minutes.
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| Batter |
4. Add dry ingredients and beat until smooth, about 2 minutes.
5. pour into a 16 X 12 inch Bake cakes, rotating halfway through,
until a toothpick inserted in the center of each cake comes out clean, 8-10
minutes. Let cakes cool 5 minutes, invert onto a cooling rack. Let cakes cool
completely.divide the cake into 4 equal parts (8 X 6-inch each
6. Put 1 cake layer on a cake plate,
level off with a serrated knife, and spread one-quarter of the frosting on top.
Set another layer on top, level, and repeat frosting.
You may also set remaining layer on top level, and sides.
**Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.
You may also set remaining layer on top level, and sides.
**Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.
7. Chill for 2 hours to set frosting.
8. to have a perfect cut, slice the cold cake with a sharp straight-edge knife. Before making that first slice, warm the knife under hot running water and wipe it dry.After cutting each slice and before making the next one, wipe the knife clean with a warm wet towel, this will make every slice clean and picture perfect.
8. to have a perfect cut, slice the cold cake with a sharp straight-edge knife. Before making that first slice, warm the knife under hot running water and wipe it dry.After cutting each slice and before making the next one, wipe the knife clean with a warm wet towel, this will make every slice clean and picture perfect.
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