Red velvet cake- Loved for for its colour and looks more than its taste. It is red, reddish brown coloured cake traditionally made without any use of colour and with ermine frosting (also called boiled icing).
The recipe I am gonna be sharing with you all is one with beetroot puree and the the traditional boiled frosting and trust me it tastes yum. No you cannot taste the beetroot in the cake and it gives a reddish brown colour rather then a bright red colour which artificial colours give.
Initially when I started baking, once or twice I used colours thinking everyone uses them and what harm they could do to us. Until i realised that the stains of these colours stay on your fingers for 2-3 days even after frequent washing. You you can imagine for how long these chemicals stay in your system when consumed. Since then colours are a strict no in my kitchen how muchever appealing they may look.
This beetroot red velvet cake recipe is amazing and I promise you, you will never go back to using colours.
Heat oven to 180 degrees centigrade.
Wash beets and cook them in a pressure cooker for about 15-20 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
Prepare two 8-inch cake pans and line the bottoms of the pans with parchment paper.
Chop beets to small pieces, measure 1 cup and set aside (remaining beets can be reserved for another purpose).
Return cup of beets to the grinder and purée them with buttermilk, lemon juice, vinegar and vanilla until smooth.
Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
In the bowl using an electric hand mixer, beat oil, butter and sugar until mixed well.. Beat in curd, scraping down the sides of the bowl after each addition.
Alternate between adding flour mixture and beet mixture to butter-oil mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, approximately 20 minutes. Remove pans from oven and cool completely on a wire rack.
To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
Whisk together flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour.
Slowly add in milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool.
Take butter in a separate bowl and whisk using an electric hand mixer, until light and fluffy.
Slowly add in your cooled flour mixture one spoon at a time to the butter as you whip. Incorporating slowly insures a smooth frosting.
Add in your vanilla until everything is creamy and then you can frost your cooled cake.
Ingredients
Directions
Heat oven to 180 degrees centigrade.
Wash beets and cook them in a pressure cooker for about 15-20 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
Prepare two 8-inch cake pans and line the bottoms of the pans with parchment paper.
Chop beets to small pieces, measure 1 cup and set aside (remaining beets can be reserved for another purpose).
Return cup of beets to the grinder and purée them with buttermilk, lemon juice, vinegar and vanilla until smooth.
Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
In the bowl using an electric hand mixer, beat oil, butter and sugar until mixed well.. Beat in curd, scraping down the sides of the bowl after each addition.
Alternate between adding flour mixture and beet mixture to butter-oil mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, approximately 20 minutes. Remove pans from oven and cool completely on a wire rack.
To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
Whisk together flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour.
Slowly add in milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool.
Take butter in a separate bowl and whisk using an electric hand mixer, until light and fluffy.
Slowly add in your cooled flour mixture one spoon at a time to the butter as you whip. Incorporating slowly insures a smooth frosting.
Add in your vanilla until everything is creamy and then you can frost your cooled cake.