‘Light’ Red Velvet Cake

A birthday cake for me! You will see from the recipe this a light version of the red velvet. There isn’t a large amount of red colouring and sugar. I even read recipes that use up 2 BOTTLES of bake king red for a single cake, there’s only 1 tsp here of Wilton red gel colour.

Cake and frosting adapted from my favourite gurus, Jeannie and Enne Tay.

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Recipe ( adapted from Jeannie and Enne Tay)

Red Velvet Cake

  • 5 egg yolks
  • 30g caster sugar
  • 1/4 tsp salt
  • 70g oil
  • 100ml coffee milk (1 tsp coffee+ 10 ml hot water + milk)
  • 1 tsp vanilla extract
  • 1-2 tsp Wilton red gel Colour
  • 1 tsp Apple cider vinegar
  • 80g plain flour
  • 10g cocoa powder
  • 12g corn flour
  • 1/4 tsp baking soda
  • 5 egg whites
  • 1/4 tsp cream of tartar
  • 70g caster sugar

Cream cheese frosting

  • 350g cream cheese
  • 200g icing sugar
  • 75g butter
  • 1 tsp sour cream or yoghurt
  • 1 drop Wilton red gel Colour

Method

1. Cream egg yolks, sugar and salt till light and fluffy. Add oil slowly in 3-4 portions and whisk with each addition.

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2. Add in vanilla extract and coffee milk and whisk further. Then add in the red colouring and Apple cider vinegar.

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3. Sift all the flour, cocoa powder and baking soda and add in 3 batches. Gently fold till no traces of flour, then set aside.

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4. Whipped egg white till large bubbles form. Add in cream of tartar and sugar in 3 batches and whip till firm peak.

5. Add 1/3 meringue to yolk batter to lighten it, then pour yolk batter into meringue and fold gently with spatula till evenly mixed.

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6. Divide batter into 2 7″ baking tin and bake at 165 deg C for 20-25 min. Once done, unmould and cool on rack. When cool to room temperature, wrap in cling wrap and store in the fridge.

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7. Now for the frosting. Cut the cream cheese and butter into cubes and allow to soften.

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8. Whisk the cream cheese with the yoghurt and icing sugar till light and evenly mixed. Add in butter and whisk some more. Final texture should look like below.

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9. Frost the cake, starting by stacking and a crumb coat. Chill for half hour.

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10. Complete the base coat and chill again.

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11. With the balance frosting (about 160g is enough), use a toothpick dipped into the gel Colour and make a few dots into the frosting and mix. This will produce the baby pink below. Adjust Colour to your liking.

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12. Place in a piping bag and pipe the designs you like. Chill cake again before serving.

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