kalpana’s la cucina..... spice 4 all seasons: RED VELVET CAKE

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Friday 16 February 2018

RED VELVET CAKE

Here I am with the easy, no fail and simple recipe of Red Velvet Cake as we have just celebrated Valentine’s Day and I prepared this cake which comes out so spongy, moist, soft and delicious. Mostly Red Velvet Cake is with cream cheese frosting but here I don’t get cream cheese, so frosted my cake with regular whipping cream. I must say that this is the easiest version of Red Velvet Cake and I bet you should not control yourself from trying this for sure. This Red Velvet Cake is moist and flavourful and always a show stopper!!! Here in the recipe we have to add cocoa powder but don’t take tension, the cake will not taste like traditional chocolate cake because of the addition of buttermilk and vinegar, which cut into the richness of the cocoa. If you have never made a red velvet cake at home, now this is the time, just collect your ingredients and get started. You just need to follow the step-by-step recipe below and within a few minutes your is ready.

INGREDIENTS:

2 ½ Cup All Purpose Flour

1 ½ Cups Sugar

2 tablespoon Cocoa Powder

1 teaspoon Salt

1 teaspoon Baking Powder

2 Eggs

1 ½ Cup Vegetable Oil

1 Cup Buttermilk

1 tablespoon Vinegar

1 teaspoon Vanilla Essence

2 Oz Red Food Colour [see notes]

METHOD:

STEP 1 – Pre-heat the oven at 350°F or 180℃. Two cake tins of 8 inch, grease and dust with all purpose flour and keep aside.

STEP 2 – Lightly stir eggs in a medium bowl with a wire whisk.

STEP 3 – Add remaining wet / liquid ingredients in it and stir together with the whisk until blended. Keep the mixture aside.

STEP 4 – Place all the dry ingredients in your mixing bowl

and stir together really good with another whisk.

STEP 5 – Add the dry ingredients to the wet ingredients mixture in 2-3 small batches and mix on medium-high for about a minute or until completely combined.

STEP 6 – Add red food colouring in the batter and mix well.

STEP 7 - Pour the batter into ready cake tins and then drop the pans on the kitchen counter a few times. This helps to remove the air bubbles in the cake batter if any.

STEP 8 – Bake it in a pre-heated oven at 350 degrees for 30 minutes

or until the tooth pick inserted comes out clean.

STEP 8 - After that let demould cake and remove the butter paper from the base

and let it cool down on a wire rack for about 10 minutes. [see notes]

STEP 9 – Frosting will be done as per your liking. Here I just used whipping cream for frosting my cake. And garnished my cake with white chocolate hearts and cake crumbs.