My Instagram feed is a tale of two halves. It’s a mixture of photos of me in various Lycra outfits and cake. Lots of cake. Although, much less cake than there used to be. However, in the name of charity, I have been asked to share with you one of my favourite cake recipes and well, although this means I will have to also eat it afterwards, let’s all remember that this is for Comic Relief and I’m just doing my bit!
I don’t think there are any cakes I dislike, although I’m not a fan of Carrot Cake but I would, of course, eat it if my life depended on it, so choosing a cake to make for this special occasion was quite difficult. However, in the spirit of Red Nose Day, I wanted to bake something red … and what better cake than Red Velvet Cake!
I (unwisely some may say) chose to get Dexter to help and so the amount of mess created is always exponential with how much help he gives me in the kitchen, which is why I was delighted to receive one of these bad boys … a RED NOSE APRON designed by none other than Henry Holland! I can now say I’ve got a designer (sort of) item in my wardrobe.
And just as an added gratuitous bonus, I thought I’d show you a picture of Dermot O’Leary wearing a Comic Relief apron just because … it’s Dermot O’Leary wearing an apron, and what’s not to love.
I love making cakes, especially on a Sunday (like Mum used to) and it went well. Apart from me slightly burning one of them which, of course, I put at the bottom!
I should have perhaps checked out this glossary of terms from OK Chef first!
If you’d like to bake one too, here is how I did it:
RED VELVET CAKE
For the cake:
- 150g/5½oz unsalted butter, softened
- 150g/5½oz golden caster sugar
- 1 tsp vanilla extract
- 3 free-range eggs , lightly beaten
- 4 tbsp Greek-style yoghurt
- 1-2 drops red food colouring
- 150g/5½oz self-raising flour
- 50g/1¾oz cocoa powder
- 1 tbsp semi-skimmed milk
For the icing:
- Pre heat the oven to 170C/325F/gas 3. Grease and line a deep, round 15cm/6in tin.
- Beat the butter, sugar and vanilla together in a bowl until pale and fluffy. Add the eggs one at a time, beating after each addition (if the mixture looks curdled add a spoonful of the flour.)
- Mix the yogurt with the food colouring – it should look very, very red since the mixture will fade once cooked. Beat the yogurt into the cake mixture.
- Fold in the remaining flour and cocoa powder, followed by the milk until well combined. Spoon the mixture into the cake tin and bake for 1 hour 20 minutes or until well risen and golden-brown and a skewer inserted into the middle comes out clean.
- Remove the cake from the tin and leave to cool for five minutes, then place onto a cooling rack and set aside to cool completely.
- For the icing, mix the butter and cream cheese together in a bowl. Then beat in the icing sugar a little at a time. Once all the icing sugar has been added, add the lemon juice and beat the icing for five minutes or until paler in colour.
- Slice the cake into three equal layers and sandwich them together with the icing. Finish with a layer of icing on top.
Adapted from the BBC Food website recipe.
And voila! There you have it … my very first Red Velvet Cake! It’s slightly burned, slightly off-centre and it’s only two layers instead of three but Dexter kindly volunteered to be my guinea pig and the verdict was a definite thumbs up!
I’d love to see photos of your own creation too! Use, or just follow, the #raisesomedough hashtag and share some cake love!