Red Velvet Cake and being at home in the South.
February 4, 2011 § 8 Comments
Mammy Oh now, Miss Scarlet, you come on and eat just a little, honey!
Scarlett No! I’m going to have a good time today, and do my eating at the barbeque.
Mammy If you don’t care what folks says about this family I does! I told ya and told ya that you can always tell a lady by the way she eat in front of folks like a bird. And I ain’t aimin’ for you to go to Mr. John Wilkenson’s and eat like a field hand and gobble like a hog!
Scarlett Fiddle-dee-dee! Ashley told me he likes to see a girl with a healthy appetite!
Scarlett, you go girlfriend! I like a woman after my own heart, especially back in 1939! And who could resist a good Southern cookout?! These last few days have been super busy running around ingratiating myself with the locals, but I always find time to make (and eat) a little something…So today’s offering, to make myself into more of a Southern Belle, is my first ever attempt at Red Velvet cake. It was actually really simple to put together and I didn’t even stain my top with the colouring. I tested my creation when some of the locals came over for afternoon tea and apparently I can stay!
And to those who may frown upon me for eating a thick slab of cake before dinner…
Frankly my dears, I don’t give a damn.
Red Velvet Cake
125g butter, softened (1/2 cup)
3/4 cup caster sugar (called ‘extra fine’ here in the States)
1 tsp vanilla extract
1 ¾ cups plain flour, sifted
1 tsp baking powder, sifted
1/4 cup cocoa, sifted
1/2 cup buttermilk
2 tbl red food colouring
Preheat oven to 160˚C (325F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
Gradually add the eggs and beat well. Add the flour, baking powder, cocoa, buttermilk and food colouring and beat until just combined. Pour into a lightly greased 20cm x 30cm (9inx13in) slice tin lined with non stick baking paper and bake for 25-30 minutes or until cooked when tested with a skewer. Cool on wire rack.
Vanilla Butter Icing
125g butter, softened
1 cup icing sugarm sifted
1/2 tsp vanilla essence
To make the vanilla icing, place the butter in the bowl of an electric mixer and beat for 6-8 minuts or until pale and creamy. Add the icing sugar and vanilla and beat for a further 10-15 minutes.
1 cup caster sugar
1/4 cup water
1/4 tsp cream of tartat
To make the meringue icing, place the sugar, water and cream of tartar in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil, reduce the heat and simmer for 3 minutes. Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. While the motor is running, gradually add the sugar mixture and beat until thick and glossy.
To assemble slice the cake into 3 x 10 cm pieces. Place 1 cake layer on a plate and spread with butter icing, repeat with another layer of cake and remaining icing. Top with the final cake layer and spread the outside of the cake with the meringue icing.