Theme- Festival Recipes- Christmas Special
Come christmas and my baking activities suddenly start pacing up. Although I do not follow the tradition or rituals but making the occassional goodies and food livens up the environment.
I normally do not get the opportunity to bake full cakes unless there is a birthday in the immediate family so Christmas helps to give that additional reason.
Red velvet cake is a very soft spongy and yet deliciously crumbly cake that melts in the mouth with little effort. It fills you up very fast as compared to the sponge cakes and that is the reason the cup cake versions are more popular than the full cakes.
The red color is the most popular one but with occasions like christmas you can take liberty to make your own colors.
2 cups APF/ maida
3/4 cup caster sugar
2 eggs / 2 tspn corn flour (I used eggs to get the right bounce)
3/4 cup oil
1 cup buttermilk
1 tbsp white vinegar
3 tspn red color
1 tspn green color (optional and you can replace with single red color)
2 tbsp cocoa powder
1 tspn baking powder
1 tspn baking soda
1 tspn vanilla essence
100 gms cream cheese
100 gms icing sugar
1) Prepare your cake tins (2) of 9 inch by greasing them with butter and dusting with some flour and set aside. Preheat oven at 180c
2) In a bowl, add the sugar and oil and beat it until the sugar is fully dissolved.
3) Add one egg at a time and continue beating using electric beater until it is light and airy. Next add the buttermilk and vanilla essence and beat it well.
4) In a small bowl, add 3/4 cocoa powder and mix with the red color. Make a smooth paste, add few drops of water if required. Mix the remaining cocoa powder with the green color in another bowl and set aside
5) Mix the flour with baking powder and sift it. Gradually add this to the egg mixture and mix it well using a spatula taking care not to beat any further.
6) Take out 1/3rd of the mixture approximately into another bowl.
7) Add the red paste to the larger cake mixture and green paste to the smaller portion of the cake mixture
8) Now, Mix the baking soda with white vinegar and quickly stir in the same proportions, 2/3rd to larger portion and 1/3 to smaller portion of the cake batter.
9) Gently stir and mix it. Pour the batters in the prepared tins.
10) Bake them in oven for 25 min or until the cake centre is tasted for doneness using a skewer or tooth pick
11) Meanwhile, prepare t he frosting by beating the creamcheese at high speed using electric beater.
12) Gradually add the seived icing sugar and continue to beat until it is well incorporated.
13) When the cakes are ready cool them down completely
14) Cut the red cake in 2 halfs from the centre
15) Place the red cake on the serving board and add the creamcheese layer on top and spread out as evenly as you can.
16) Place the green cake on top and repeat the icing. Cover with the other half of the red cake.
17) Cover the cake with the remaining frosting
18) Decorate with sprinkles of your choice.