Posted by Luke Holder on 11/06/2013 at 10.10
Red Velvet Cake
1tsp bicarbonate soda
10g baking powder
290g vegetable oil
250g natural yoghurt
1 vanilla pod
1tsp white wine vinegar
80g red food colouring (good quality)
Juice of 1 lemon
230g icing sugar
2tsp vanilla essence
Cream the sugar and eggs together then add the flour, salt, bicarbinate soda and baking powder.
Then add the oil, yoghurt, vanilla, vinegar and red colouring. Mix quickly, this will prevent the cake from toughening. It is the reaction between the red food colouring and white wine vinegar that intensifys the colour. Bake at 170ºC for approximately 40mins and leave to cool.
Cut a thin layer off the top of the cake and blitz until it’s a fine crumb. This will be used to cover cake once iced.
Cut the cake into 3 equal layers and separate.
For the syrup, bring the sugar and water to the boil then add lemon juice and brandy. Brush the 3 cake layers with the syrup letting it soak.
Blitz the Philladelphia, butter, icing sugar and vanilla essence and place in fridge until firm. Spread the icing between the layers then cover.
Using one hand to rotate the cake, place the red crumbs around the edge of the cake with the other. Sprinkle the crumbs on the top of the cake.