Tuesday, November 26, 2013

baking couture RED VELVET CAKE WITH MARSHMALLOW ICING

red velvet cake with marshmallow icing

225g unsalted butter, softened
1¼ cups (275g) caster (superfine) sugar
1½ teaspoons vanilla extract
3 eggs
2 cups (300g) self raising (self-rising) flour, sifted
⅓ cup (35g) cocoa, sifted
¾ cup (180ml) buttermilk
¼ cup (60ml) red food colouring
250g fresh raspberries

marshmallow icing
4 eggwhites, at room temperature
½ teaspoon cream of tartar
1 cup (220g) caster (superfine) sugar


Preheat oven to 160°C (325°F). Place the butter, sugar and  vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add the flour, cocoa, buttermilk and food colouring and beat on low speed until just combined. Spoon into a lightly greased 20cm-round cake tin lined with non-stick baking paper and smooth the top with a palette knife. Bake for 1 hour 30 minutes – 1 hour 40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool completely. To make the marshmallow icing, place the eggwhites, cream of tartar and sugar in a large heatproof bowl over a saucepan of simmering water and whisk with a hand-held electric mixer for 4–5 minutes or until thick. Remove from the heat and whisk for a further 3–4 minutes or until cooled to room temperature. Using a serrated knife, cut the cake in half horizontally and place the bottom layer on a serving dish. Spread 2 cups (500ml) of the icing evenly over the base, top with the raspberries and the remaining layer of cake and top with the remaining icing to serve. Serves 10–12.

+ If the icing stands for too long in the bowl, it will go stiff. To soften, simply add 1 tablespoon of water and stir vigorously with a spatula.

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