Red VVelvet cake

Red Velvet Cake

Ingredients

625 ml cake flour
375 ml sugar

10 ml bicarbonate of soda
20 ml cocoa powder
5 ml salt
250 ml buttermilk
2 extra large eggs
330 ml oil
10 ml vinegar
30 ml Moir’s crimson pink food colouring
5 ml Moir’s vanilla essence

Method:
Sift the dry ingredients together. Do this TWICE.
Beat the buttermilk, eggs, oil, vinegar, colouring and essence together.
Add to the dry ingredients and pour into two greased and lined 20 cm cake tins.
Bake in a preheated oven at 180°C for 30 -35 minutes or until a skewer inserted comes out clean.
Turn out on a wire rack and leave to cool.

Icing:
100 g butter
250 ml icing sugar
230 g cream cheese
5 ml Moir’s vanilla essence
30 ml cream

Method:
Beat butter and icing sugar together until pale. Add cream cheese and vanilla and mix well.
Add the cream and beat for 1 more minute.
Sandwichcakes on top of each other with a third of the icing.
Ice the sides and top with the remaining icing. Decorate with red sugar* and raspberries.
*To make red sugar, shake together sugar and a hint of Moir’s red food colouring until the sugar turns pinky – red. Spread out on a plat to “dry”.

Thuli’s Tip:
You can also use the recipe to make cupcakes. It makes about 18 cupcakes.