{"id":10,"date":"2024-02-18T16:43:01","date_gmt":"2024-02-18T16:43:01","guid":{"rendered":"https:\/\/thebakersdaughter.net\/?p=10"},"modified":"2025-01-16T16:04:14","modified_gmt":"2025-01-16T16:04:14","slug":"red-velvet","status":"publish","type":"post","link":"https:\/\/thebakersdaughter.net\/?p=10","title":{"rendered":"Red Velvet"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the sponges<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300ml&nbsp;vegetable oil,&nbsp;plus extra for the tins<\/li>\n\n\n\n<li>500g&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/flour-glossary\">plain flour<\/a><\/li>\n\n\n\n<li>2 tbsp&nbsp;cocoa powder<\/li>\n\n\n\n<li>4 tsp&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/baking-powder-glossary\">baking powder<\/a><\/li>\n\n\n\n<li>2 tsp&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/bicarbonate-of-soda-glossary\">bicarbonate of soda<\/a><\/li>\n\n\n\n<li>560g&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/sugar-glossary\">light brown soft sugar<\/a><\/li>\n\n\n\n<li>1 tsp&nbsp;fine salt<\/li>\n\n\n\n<li>400ml&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/buttermilk-glossary\">buttermilk<\/a><\/li>\n\n\n\n<li>4 tsp&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/vanilla-glossary\">vanilla extract<\/a><\/li>\n\n\n\n<li>30ml&nbsp;red food colouring gel&nbsp;or about \u00bc tsp food colouring paste, (use a professional food colouring paste if you can, a natural liquid colouring won&#8217;t work and may turn the sponge green)<\/li>\n\n\n\n<li>4&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/egg-glossary\">large eggs<\/a><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the icing<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250g&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/butter-glossary\">slightly salted butter,<\/a>&nbsp;at room temperature<\/li>\n\n\n\n<li>750g&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/sugar-glossary\">icing sugar<\/a><\/li>\n\n\n\n<li>350g tub&nbsp;full-fat soft cheese<\/li>\n\n\n\n<li>1 tsp&nbsp;<a href=\"https:\/\/www.bbcgoodfood.com\/glossary\/vanilla-glossary\">vanilla extract<\/a><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>STEP 1<\/strong> Heat the oven to 180C\/160C fan\/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment \u2013 if your cake tins are quite shallow, line the sides to a depth of at least 5cm.<\/li>\n\n\n\n<li><strong>STEP 2 <\/strong>Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.<\/li>\n\n\n\n<li><strong>STEP 3 <\/strong>Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and\u00a0whisk\u00a0until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it\u2019s not as vivid as you\u2019d like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a\u00a0wire rack peel off the baking parchment and leave to cool.<\/li>\n\n\n\n<li><strong>STEP 4<\/strong> Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total.\u00a0<em>Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.<\/em><\/li>\n\n\n\n<li><strong>STEP 5<\/strong> To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.<\/li>\n\n\n\n<li><strong>STEP 6<\/strong> To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.<br><em>.<\/em><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the sponges For the icing Method<\/p>\n","protected":false},"author":1,"featured_media":12,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-10","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes"],"_links":{"self":[{"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=\/wp\/v2\/posts\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10"}],"version-history":[{"count":2,"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=\/wp\/v2\/posts\/10\/revisions"}],"predecessor-version":[{"id":13,"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=\/wp\/v2\/posts\/10\/revisions\/13"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=\/wp\/v2\/media\/12"}],"wp:attachment":[{"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakersdaughter.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}