Red Velvet Cake

It was my first attempt making red velvet cake and I was quite satisfied with the result. So let me share the recipe here.

PART 1: THE SPONGE CAKE

Ingredients:

Dry ingredients (mix together)
75 g plain flour
45 g caster sugar
1/2 tsp baking powder
1 1/2 tsp cocoa powder
pinch of salt

Wet ingredients (in one big mixing bowl)
45 ml water
40 ml oi
15 ml red coloring

3 eggs (separate white & yolk)
45 g caster sugar

Method:

1. First, grease 2 small round baking tins (size 12.5 cm) with some shortening or oil. Line the bottom part with some grease proof paper. Pre-heat the oven at 170C.

2. In a clean mixing bowl, whisk the egg white with caster sugar until stiff peak, about 3-4 minutes.

3. Then we take the big mixing bowl already filled with the wet ingredients, whisk in the 3 egg yolks. 

4. Add all dry ingredients and mix until combined.

5. Using a spatula, fold in gently the egg white until all well incorporated.

6. Once the batter form a light emulsion, pour half and half into the 2 prepared baking tins.

7. Bake in the oven for about 20-25 minutes or until a toothpick inserted, it comes out clean.

8. Remove from the oven and wait few minutes to remove the cakes from the tins. You need to run a pairing knife at the side of the tin then flip it, the cake will come out. After that let it cool on a cooling rack.

PART 2: THE RUM SUGAR SYRUP

Ingredients:

100 ml hot water

25 sugar

15 ml rum (omit this for halal version)

1 drop of vanilla essence

Method:

Combine all ingredients and whisk well.

PART 3: THE CREAM CHEESE FROSTING

Ingredients:

250 g cream cheese

25 g butter

40 g icing sugar

1 drop vanilla essence

Method:

Combine all ingredients and mix well using pedal whisk.

Finally, to assemble the cake, brush the sponge cakes with the rum sugar syrup. Coat the cake with the cream cheese frosting and I garnish the top with some chopped pistachios.