So what do I say about these Red and White beauties…. they look so very elegant and taste just so heavenly.
This particular recipe uses many elements that give it its very slight tang like Buttermilk, vinegar and Baking Soda. Then there is the cornflour that gives its texture its unique smoothness. And finally the addition of egg whites beaten to stiffness gives it that light as air mouthfeel.
So just have to taste it to know what I’m talking about.
Before you begin, there are a few points to keep in mind.
You must have come across many shades of of Red Velvet Cake/cupcakes ranging from the subtle pink to the blood Red. The difference in the various shades of a Red Velvet Cake is due to two factors- one, the amount of Red Color used and two, the amount of Cocoa powder used.
Yes, the cocoa powder is used purely for a depth of color and not for flavor. So use it as per your free will solely dependent on your desired results.
I, personally prefer to use about 1 1/2 tbsp of cocoa powder and my use of red color depends on how deep a red I want my cake. To achieve the shade of red here, you will need about 1 tbsp of Americolor Red Red or Wilton Christmas Red. But just keep adding till you get a batter this color.
For the Cake
What You Need
Flour 170 gms
Cornflour 30 gms
Baking Pdr 1/2 tsp
Cocoa Pdr 2 tbsp
Butter 100 gms
Sugar 200 gms
Vanilla Essence 1 tsp
Eggs (separated) 2
Salt 1 pinch
Butermilk 170 mls
Red food colour 1 ½ tsp
Baking Soda 1 tsp
Vinegar 1 tsp
Preheat the oven to 180 degrees C. Grease and line an 8 inch round or 7 inch square baking tin. Sift flour, cornflour, cocoa powder, and baking powder together and keep aside.
Mix buttermilk with the red color and keep aside.
Cream the butter and sugar till very light and fluffy. Add the egg yolks and essence and beat well again.
Add the flour and cocoa mixture into the egg and butter mixture and mix thoroughly.
Add the coloured buttermilk into this and mix thoroughly.
Whisk the egg whites with the salt till stiff peaks.
Now, add and gently fold the egg whites in 3-4 batches till incorporated.
Finally, in a small bowl mix the vinegar and baking soda. The mixture will immediately bubble up. Very quickly, mix this bubbling mixture to the prepared batter and pour into the baking tin or in 12 cupcake cases. Bake the cake for 35-40 minutes and if you are baking cupcakes, they should be ready in 15-20 minutes.
Now if you want to frost this cake, there are a few frostings that go very well with it. These are Creamcheese Frosting of course, White Chocolate Buttercream Frosting and even good old Whipped Cream.