Red Velvet Cake
Ingredients
250g self-raising flour
20g cocoa powder (good quality)
(sifted together)
¼ cup MARIGOLD Evaporated Full Cream Milk
1 tbsp white vinegar
(combined)
250g butter
250g castor sugar
4 eggs
2 tsp red colouring / cochineal
Ingredients for icing:
250g cream cheese, room temperature
30g butter, room temperature
150g icing sugar, sifted
2 tsp vanilla essence
(combined)
2 cups whipped cream, whipped until stiff (keep refrigerated)
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Pre-heat oven 160ºC. Lightly grease two 8-inch round baking pans.
Blend butter and sugar for 10 minutes or until light and fluffy. Pour in MARIGOLD Evaporated Full Cream Milk and vinegar mixture, red (cochineal) colour and mix well.
In a separate bowl, beat eggs until stiff. Add sifted flour and cocoa powder mixture, alternating with beaten egg in 3 batches.
Divide mixture between two prepared baking pans and bake for 45 minutes or until a skewer inserted into cake comes out clean.
Leave cake to cool on wire rack. Then slice cake horizontally into half. Keep cake crumbs aside for decoration.
Divide icing mixture between the 3 layers. Cover entire cake with whipped cream and sprinkle cake crumbs over the edges of the cake. Chill cake for 1 hour in refrigerator before serving.
For smoother cream cheese texture, ensure that it is of room temperature.
