Red velvet cake
Red velvet cake

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, red velvet cake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe.

Red velvet cake is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Red velvet cake is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have red velvet cake using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Red velvet cake:
  1. Make ready 130 gm flour
  2. Make ready 2 gms cocoa powder
  3. Make ready 57 gms butter
  4. Get 100 gms sugar
  5. Prepare 1 egg
  6. Take 2 drop vanilla essence
  7. Take 120 mls Yogurt
  8. Make ready 2 tbs red food colouring
  9. Take 1 tea spoon vinegar
  10. Take 3 gms baking soda

Make a paste of cocoa and red food coloring; add to creamed mixture. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Beat in food coloring, vinegar and vanilla.

Instructions to make Red velvet cake:
  1. Prepare baking tin
  2. Cream butter and sugar until light and fluffy
  3. Add the egg, vanilla, essence
  4. In a separate container
  5. Whisky yogurt and coloring the alternative lying add the flour and yogurt
  6. Combine vinegar and baking powder allow to fizz then folding quickly
  7. Pour the into the tin and bake @ 180c for 25 minutes

Mix soda and vinegar and gently fold into cake batter. Beat in food coloring, vinegar and vanilla. Food historians says it was a common description during the Victorian era, when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade red velvet cake is a dessert classic. It was developed by the Adams Extract company in Gonzales, Tex.

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