Red velvet cake recipe. Red velvet sponge cake according to this recipe is light, porous, juicy and not at all greasy! The advantage of this recipe is that I reduced the amount of butter in the sponge cake, which is why it is so light. The cake is very tasty, juicy, moderately sweet and, no less important, beautiful!
Use shape D=20cm. You can bake with one biscuit, as I did, or you can divide the dough into 3 parts and bake the cakes separately (they will be a little fluffier). The cooking time for each cake individually is about 20 minutes. If you bake in a larger pan, the cake will be lower. If you have a mold D=18cm, then the sponge cake may turn out denser; it is better to divide it into 3-4 cake layers and bake separately.
For sponge cake (20cm):⠀⠀
- 290g flour (2.5 cups);⠀⠀
- 260g sugar (1.5 cups);⠀⠀
- 60g sunflower oil (6 tbsp);⠀⠀
- 60g butter (4 tbsp);⠀⠀
- 260g kefir (yogurt) (1.5 cups);
- 2 eggs;⠀⠀
- 1 tbsp cocoa (without a slide);⠀⠀
- 1 tsp red dry dye (2 tsp liquid);⠀⠀
- 1 tsp soda (without slide);⠀⠀
- 1/5 tsp salt;⠀⠀
- 1 tsp baking powder.⠀⠀
⠀⠀
For cream:⠀⠀
- 500g creamy curd cheese;⠀⠀
- 200 ml cream (33-35%);⠀⠀
- 120g powdered sugar;
- 5g vanilla.
BISCUIT
1. Mix kefir with dye, set aside. Mix flour, sugar, cocoa, baking powder, soda, salt. Add 2 eggs, sunflower oil, soft butter and kefir mixed with dye. Stir the whole mass until smooth.
2. Pour the dough into a mold D=20cm (be sure to place parchment on the bottom). Bake at 175°C for about 50-70 minutes, until a toothpick comes out dry, be sure to check! If it is dry the biscuit is ready. My biscuit baked for 60 minutes.
3. The finished biscuit must cool completely. Remove it from the mold. Cut off the top and use it to decorate the cake. Divide the sponge cake into 3 layers.
CREAM:
1. The ingredients for the cream should be cold. Combine all ingredients in a bowl and beat until stiff peaks form. Place a small portion of the cream in a piping bag fitted with a star tip. We decorate the cake with this cream.
CAKE ASSEMBLY:
1. Assemble the cake as shown in the video, coat the top and sides with the remaining cream. Sprinkle the edges with biscuit crumbs. Place caps of cream on top. Garnish with strawberries before serving. The cake should soak in the refrigerator for at least 4-6 hours, preferably overnight.
00:00 - Red velvet sponge cake
01:11 - Red velvet cream
02:18 - Assembling the cake
03:26 - Decor
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