Serving size: 4 or 6 delicious slices.
Red Velet Cake / Adapted from JoyOfBaking
125 g All-purpose flour
8 g Regular or Dutch-processed cocoa powder
130 g White Sugar
60 g Butter softened
1 Egg lightly beaten
120 ml buttermilk / Or Milk plus juice of half a lemon
1/2 tsp baking soda
1/4 tsp of salt
1/2 tsp Vanilla Extract
1 tablespoon liquid red food coloring / I used powder food coloring just enough to color
1 teaspoon Red Wine vinegar / You can use white distilled vinegar too
1. Preheat oven to 350F / 170C.
2. Grease and flour 3 cake pans of 12 cm or 5 inches diameter.
3. Sift together flour and cocoa. Add salt, whisk and set aside.
4. In a measuring cup whisk the buttermilk with the red food coloring.
5. Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
6. Add lightly beaten egg slowly beating at medium speed.
7. 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.
8.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
9. Divide mix in 3 equal batches. Pour first batch in a cake pan. Color second batch in soft purple and third one in vivid purple and pour them in different cake pans. Take them to the oven for about 25-30 minutes or until a toothpick inserted comes out clean and the surface looks soft brown.
10. 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.
100 g fresh strawberries in small pieces
20 g sugar
15 ml Red Wine Vinegar
Juice of 1 lemon
1. Mix all ingredients in a saucepan and cook at high temperature until it boils. Whisk constantly.
2. Cook at slow temperature 10 minutes more.
3. Let cool. Set aside.
White Chocolate Swiss Meringue Buttercream
(Recipe edited from the original post so you can get more buttercream to covercoat your cake)
100 g Egg whites (about 3 large egg whites. It is important to weight them)
190 g Butter, softened
150 g White sugar
100 g Melted and cooled White Chocolate
1/2 tsp Vanilla extract (Optional)
1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
3. Once meringue is ready start adding soften butter slowly until it is fully incorporated. Whip 10 minutes at medium- hight speed.
4. Add White Chocolate and Vanilla extract and whip 10 more minutes.
White Chocolate Ganache
80 g White Chocolate Best Quality
40 g Cream
1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the ganache is at room temperature before using it; so Chocolate will not melt buttercream and you will get a more interesting thickness. Drip it over the center of the cake and take it to the edges using a offset spatula.
Start assembling the cake.