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25 July 2011

Kek Red Velvet


Salam, pagi-pagi lagi dah nak menayang gambar RVC yang saya buat hari Jumaat lepas. Sempat jugak nak buat sebelum malamnya nak balik ke Penang. Kalau nak diikutkan, RVC ni takde langsung dalam waiting list walaupun resepi tu saya dah tgk lama. Mungkin sebab 2 ketul cream cheese tak terusik kot dalam peti ais sebab tu saya gagah juga macam ada tarikan magnet plak dipaksa-paksa suruh buat..hehehe. Maka haritu Jumaat yang lepas tu tertunailah juga. Sebenarnya tak susah mana pun nak membuatnya malah masa membakar pun tak lama ada ler dalam 30 minit mcm tu..cepat kan? Hehehe. Lepas dah tunggu sejuk sket saya cepat-cepat krimkan cream cheese utk dibuat topping. Memang dasar tak sabar kot, time tu jugak lah nak potong dan rasa! Tapi masa tu mmg tekstur kek agak kering tapi selepas disimpan dalam peti sejuk, kek ni memang moist! Resepi boleh rujuk di bawah atau rujuk RVC untuk lebih lanjut.

RED VELVET CAKE

2 1/2 cup [250gm] sifted flour
1/2 tsp salt
2 tbsp [15gm] coco powder
1/2 cup [113gm] unsalted butter
1 1/2 cup [300gm] sugar
2 large eggs
1 tsp pure vanilla extract
1 cup [240ml] buttermilk
2 tbsp liquid red food coloring
1 tsp white distilled vinegar
1 tsp baking soda

  • Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
  • In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
  • In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  • In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  • In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
  • Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

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