What’s Cooking In SG’s Kitchen? Jeckyl Suicide’s Wicked Red Velvet Sponge Cake
Dec 2011 26

What’s Cooking In SG’s Kitchen? Jeckyl Suicide’s Wicked Red Velvet Sponge Cake

Posted In All Things SG,Blog,Food & Drink

by Jeckyl Suicide


This is an original recipe that I made for a Red Velvet sponge cake that’s perfect for the holidays. I hope you like it!

- Jeckyl

Ingredients:

Cake:

  • 720ml castor sugar
  • 120ml vegetable oil
  • 120ml sour cream
  • 20ml vinegar
  • 20ml vanilla essence
  • 120ml red food coloring
  • 720ml flour
  • 240ml cocoa powder
  • 20ml baking powder
  • 20ml salt
  • 3 eggs

Icing / Filling:

  • 250g thick cream cheese
  • 160g butter
  • 4x250ml sifted icing sugar
  • 5ml vanilla extract

Garnish:

  • 2 x egg whites
  • 3 x fresh red roses
  • 3 x toothpicks
  • Castor sugar to dust
  • Green food coloring
  • 2 x rolls of ready to use soft icing

Preparation:

1. Start by washing your hands thoroughly.

2. Preheat the oven to 180 C / 350 F.

3. Place the 2 egg whites into a cup and whip lightly with a fork. Wash the roses thoroughly. Using a brush, paint the roses with the egg white. Make sure every petal is covered. Next, dust the roses with castor sugar. The result should be an iced looking rose. Place onto a baking tray and allow to dry for a minimum of 1 hour.

4. Sift all your dry ingredients into a bowl (flour, cocoa, baking powder, salt, castor sugar).

5. In a separate bowl, cream together all your wet ingredients (sour cream, red food coloring, eggs, vinegar, vanilla essence, oil). Once fully combined, pour the wet ingredients into the dry ingredients, stirring the whole time to avoid having lumps. In the end, your dough should be a deep rich red in color.

6. Grease a round cake tin and fill with around a quarter of the dough then place into the oven. This should take around 15-20 minutes to bake. When the top begins to brown a little, take it out and place onto a rack for cooling.

7. Once cooled, take out the cake tin, wash it, grease again, then place another quarter of the dough into the oven. Repeat this process until you have 4 cakes.

8. In another bowl, cream together all the icing/filling ingredients. The result should be a slightly yellow, very thick icing. Refrigerate.

9. Once the cakes have all cooled, separate them into pairs and stick one on top of the other using the icing/filling. Brush both stacks lightly with egg whites.

10. Using something round (e.g a small plate) cut one stack of cakes so that they’re slightly smaller than the other. Roll out the soft icing and cover both cakes. Be sure there are no bubbles. You can even use your hand to smoothen the surface. Do not discard leftover soft icing. Place the smaller stack on top of the bigger stack for a pyramid effect.

11. Now, color the leftover soft icing with the green food coloring and measure out the circumference of each cake. Cut a medium sized strip of green and, using egg white, stick it to the base of the cake.

12. Once this is done, stick a toothpick into each rose and arrange on the top of the cake then dust the entire cake with more egg white.

13. Refrigerate the cake overnight, and serve at room temperature.

Tada!!

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