:) Red velvet cake Enjoy a slice or two of this sweet, moist red velvet cake topped with luscious orange cream cheese frosting. INGREDIENTS: 180g butter, softened 1 1/2 cups (315g) caster sugar 1 teaspoon vanilla extract 2 eggs 2 1/2 cups (375g) self-raising flour 2 tablespoons cocoa powder 1 cup (250ml) buttermilk 1 tablespoon white vinegar 1 teaspoon bicarbonate of soda 1 tablespoon red liquid food colouring Fresh raspberries, blueberries and strawberries, to serve ORANGE CREAM CHEESE FROSTING 250g cream cheese 60g butter 1 cup (150g) icing sugar mixture 2 teaspoons finely grated orange rind 2 tablespoons orange juice DIRECTIONS: *Preheat oven to 180°C. *Grease and line the bases of two 22cm round (base measurement) cake pans with baking paper. *Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. *Add the eggs, 1 at a time, beating well after each addition. *Add the flour, cocoa powder and buttermilk, in batches, until well combined. *Add the vinegar, bicarbonate of soda and food colouring and stir to combine. *Spoon mixture evenly among the prepared pans. *Use the back of a spoon to smooth the surface. *Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. *Remove from oven. *Set aside for 5 minutes before turning onto a wire rack to cool completely. TO MAKE THE CREAM CHEESE FROSTING *Use an electric mixer to beat the cream cheese and butter until creamy. *Add the icing sugar, orange rind and orange juice and beat until well combined. *Place one of the cakes on a serving platter. *Spread half the cream cheese mixture over the top. *Sprinkle with one-quarter of the raspberries and blueberries. *Sandwich with remaining cake. *Spread with remaining cream cheese mixture. *Decorate with remaining raspberries and blueberries. *Cut into wedges to serve. Recipe: Taste.au
Posted on: Sat, 16 Aug 2014 03:28:34 +0000
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