Red Velvet Cake with American Frosting
- 250g self raising flour, sifted
- 2tbsp cocoa powder
- 125g salted butter, softened
- 300g caster sugar
- 2 large eggs, lightly beaten
- 1tsp vanilla extract
- 240ml buttermilk
- 2tbsp red food colouring or cochineal
- 1tsp distilled white vinegar
- 1tsp baking soda
For the American frosting:
- 2 large egg whites
- 250g caster sugar
- 4 tbsp water
- 6 red roses
- 3 tbsp desiccated coconut
If you are using a conventional cooker, preheat the oven to 180oC (160oC if using a fan oven), 375oF or Gas Mark 4, then butter and line two 20cm round cake tins.
Sift the flour and cocoa powder together and set aside. Cream the butter and sugar together until pale and fluffy. Add the eggs in three stages, beating well between each addition.
Mix the vanilla, buttermilk and colouring together. With the mixer running on a low speed, add a third of the flour and cocoa mixture, and a third of the buttermilk mixture alternately until they are all combined.
In a small cup, mix the vinegar and baking soda, allow to fizz for a moment, and then fold into the mixture.
Divide the mixture between the two cake tins, and bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
Meanwhile, make the frosting by placing all of the ingredients into a large bowl over a pan of boiling water.
Whisk constantly for 12-15 minutes with an electric mixer until the mixture thickens and holds its shape.
To serve, sandwich the two cakes together with a little frosting. Cover the top and sides with frosting, arrange the roses on top and sprinkle with coconut.
From Whisk Cooking iPhone App by James McIntosh