Wednesday, February 11, 2009

Red Velvet Cake

Semalam aku buat kek ni.. inspired by umah kak zu <>..
Ini le hasilnya..
Aku just copy recipe kat sini yek..
Red Velvet Cake (a.k.a. Waldorf Astoria Cake)
2 1/2 cups sifted cake flour*
1 teaspoon baking powder1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring (2 tablespoon)
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature (i've substitutes with 1 tablespoon of vinegar + full cream milk = 1 cup)
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).
Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.
My mistake is..aku tak de cukup red colouring.. aku pi tambah dgn sirap rose.. langsung le rasa rose dah overtake rasa cocoa & vanilla.. tp still ok..
Beli donut kat Tesco lepas kerja.. aku jamah sikit je.. selebihnya for hubby & are-ju..


inahar ali said...

dhill..nakle jugak red velvet cake nih...x pernah agi rasa..mesti sedapka..tgk kaler aje dh mmg menawan..

rapheydhillo said...

Suka tengok hasil kek ni bila keluar oven.. stable je. Mmg sedap.. cuma i punya tak berapa sedap sbb pi tambah perisa ros.. kes pewarna merah tak cukup le tu!

Zue Murphy said...

So, puas hati tak dapat makan red velvet cake ni? Sedap kan? Tak apa, lain kali boleh cuba lagi but exclude the rose flavor.

rapheydhillo said...

mmg puas! plan nak buat lagi.. tp kali ni nak buat cupcake pulak!