02.04.2017 - Batam. Who haven't try baking this luxury beautiful spongy and delicious "Red Velvet Cake", its time to get yourself to bake one! This is an easy peasy bake. I guaranteed will satisfy your craving! Recipe by https://jeannietay.wordpress.com/2015/12/12/red-velvet-cake/ Do adjust the baking temperature.
This is my 2nd Bake, the 2nd was as good as the 1st bake. ITs all always better and if you see my 1st bake, the decoration and cream is so much different, this definitely looks more neat and clean. Its also due to the frosting that using more creamcheese instead of whipped cream.
This is a perfect cake for birthday, wedding or served in any occasion. Not only the color so attractive, every bite is magical!
RED VELVET CAKE
Ingredients;-
This is my 2nd Bake, the 2nd was as good as the 1st bake. ITs all always better and if you see my 1st bake, the decoration and cream is so much different, this definitely looks more neat and clean. Its also due to the frosting that using more creamcheese instead of whipped cream.
This is a perfect cake for birthday, wedding or served in any occasion. Not only the color so attractive, every bite is magical!
Ingredients;-
80g Cake Flour
10g Dark Coco Powder
12g Corn Flour
1/4 tsp Baking Soda
1/4 tsp Salt
6 Egg Yolks
1tsp Vanilla
1tsp Vinegar
2tsp Red Colouring
70g Corn Oil
100g Fresh Milk
6 Egg Whites
1/4tsp Cream Of Tartar
100g Caster Sugar
JEANNIE TAY FROSTING:-
226g Cream Cheese
80g Icing Sugar
1 1/2cup Rich Bettercreme Cream ( i used Errylady SHINE Road Brand* non-dairy topping whipping cream, the topping already sweeten, so i reduce the amount of icing sugar to the cream )
1tsp Vanila
MUNIRA FROSTING:-
70g Cream Cheese
1/4cup Icing Sugar
240ml Rich Bettercreme
Few Drops vanilla
* Beat creamcheese, sugar and vanilla until creamy. In another mixing bowl, whip whipping cream till thick and mix cheese to combine. I have tried both Frosting, if u like more cream cheese you can pick Jeannie Tay Frosting, if you like less cheese more cream, you can pick Munira Frosting.
Method:-
* Grease and line bottom 8" round pan ( new pan ), side grease and dusk with flour.
* Pre-heat oven 170c with waterbath.
* Sift 1st 5 dried ingredients and set aside.
* Beat egg whites, sugar and cream of tartar until firm peak and set in the fridge for later use.
* Beat egg yolks until double volumn, Lower speed hand mixer no.1 add in oil slowly and follow with milk, vanilla, vinegar and red colouring, mix to combine. Add in sifted flour mix well with a hand whisk,
* Add in egg whites separates into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Pour into baking pan, Bake at 150c 70-80mins until cake is done. ( i bake at 170c for 1 hour wtih waterbath center oven. Removed waterbath continue bake lower rack for another 30mins ) Its perfectly cooked.
* after removing cake from oven, wait for few minutes until cake pull away from pan to unmould.
* allow cake to cool completely before slicing into 3 layers. Reserved top crust layer for decoration.
10g Dark Coco Powder
12g Corn Flour
1/4 tsp Baking Soda
1/4 tsp Salt
6 Egg Yolks
1tsp Vanilla
1tsp Vinegar
2tsp Red Colouring
70g Corn Oil
100g Fresh Milk
6 Egg Whites
1/4tsp Cream Of Tartar
100g Caster Sugar
JEANNIE TAY FROSTING:-
226g Cream Cheese
80g Icing Sugar
1 1/2cup Rich Bettercreme Cream ( i used Errylady SHINE Road Brand* non-dairy topping whipping cream, the topping already sweeten, so i reduce the amount of icing sugar to the cream )
1tsp Vanila
MUNIRA FROSTING:-
70g Cream Cheese
1/4cup Icing Sugar
240ml Rich Bettercreme
Few Drops vanilla
* Beat creamcheese, sugar and vanilla until creamy. In another mixing bowl, whip whipping cream till thick and mix cheese to combine. I have tried both Frosting, if u like more cream cheese you can pick Jeannie Tay Frosting, if you like less cheese more cream, you can pick Munira Frosting.
Method:-
* Grease and line bottom 8" round pan ( new pan ), side grease and dusk with flour.
* Pre-heat oven 170c with waterbath.
* Sift 1st 5 dried ingredients and set aside.
* Beat egg whites, sugar and cream of tartar until firm peak and set in the fridge for later use.
* Beat egg yolks until double volumn, Lower speed hand mixer no.1 add in oil slowly and follow with milk, vanilla, vinegar and red colouring, mix to combine. Add in sifted flour mix well with a hand whisk,
* Add in egg whites separates into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Pour into baking pan, Bake at 150c 70-80mins until cake is done. ( i bake at 170c for 1 hour wtih waterbath center oven. Removed waterbath continue bake lower rack for another 30mins ) Its perfectly cooked.
* after removing cake from oven, wait for few minutes until cake pull away from pan to unmould.
* allow cake to cool completely before slicing into 3 layers. Reserved top crust layer for decoration.
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