Ingredients
Sponge Biscuit
- 200 grams (7.05 ounces) flour
- 10 grams (0.35 ounces) cocoa powder
- 1 teaspoon (1.00 teaspoon) baking soda
- 0.5 teaspoon (0.50 teaspoon) baking powder
- 0.25 teaspoon (0.01 ounces) salt
- 150 grams (5.30 ounces) yogurt or buttermilk
- 2 teaspoons (2.00 teaspoons) red food coloring
- 95 grams (3.35 ounces) soft butter
- 150 grams (5.29 ounces) powdered sugar
- 2 eggs (2 items)
Creamy Custard
- 500 grams (17.65 ounces) curd or cream cheese
- 100 grams (3.55 ounces) cream
- 80 grams (2.80 ounces) powdered sugar
Equipment
- Mixing Bowls
Ensure you have a variety of sizes to mix the dry and wet ingredients separately. Stainless steel is great for maintaining temperature.
- Sifter
A fine mesh sifter helps incorporate air into your dry ingredients, making your cake lighter and fluffier.
- Electric Mixer
Whipping the butter and sugar until fluffy is key for a light texture, and a stand mixer makes this task easier.
- Cake Tin (16 cm diameter)
A springform tin is ideal for easy release of your cake. Grease it well to avoid sticking.
- Cooling Rack
Allows the cake to cool evenly and prevents the bottom from becoming soggy.
- Pastry Bag
Perfect for piping the creamy custard onto the cake layers, ensuring an even distribution.
- Pastry String
Makes slicing your sponge biscuit into even parts much simpler and safer than using a knife.
Instructions
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Step 8
Servings
Variations
Faq
- How do I get a perfectly smooth custard?
Ensure your cream and curd cheese are very cold before whipping. This helps achieve a smooth and fluffy texture quickly.
- What can I use if I don't have a pastry string?
A long serrated knife can work in a pinch. Just ensure you cut carefully and evenly to maintain the integrity of your layers.
- How can I prevent my cake from shrinking after baking?
Cool the cake in the tin for 10 minutes before transferring it to a cooling rack. This helps stabilize the structure and prevents drastic temperature changes.
- Can I use natural coloring instead of food color for the red hue?
Yes, beetroot powder or puree can be used as a natural alternative, though it might alter the flavor slightly.
- How do I achieve an evenly baked Red Velvet Cake?
Bake your cake in the center of the oven and rotate it halfway through baking to ensure even heat distribution.
- What's the best way to store leftovers?
Cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days.