Decadent recipe for Red Velvet Cake with a marshmallow meringue topping
330 g cake flour
Pinch of salt
30 ml (2 T) cocoa powder
5 ml (1 t) bicarbonate of soda
5 ml (1 t) vanilla essence
250 ml (1 C) buttermilk
10 ml (2 t) white vinegar
180 g butter, softened
375 g white sugar
30 ml (2 T or 1 bottle) crimson (red) food colouring
4 egg whites
225 g caster sugar
Pinch of salt
In a large mixing bowl sieve together the flour, salt, cocoa powder and bicarbonate of soda.
Mix together the vanilla, buttermilk and vinegar.
Cream together the butter and sugar until pale and light.
Add the eggs, one at a time, beating well to incorporate.
Add the sifted flour mix and the buttermilk mix alternately to the eggs.
Add the food colouring and beat well until the batter is deep pink and very well blended.
Spoon the batter into two cake pans that have been sprayed with non-stick spray and lined with baking paper.
Bake the cakes in an oven that has been preheated to 180°C for 25 minutes or until a skewer inserted in the center comes out clean. Cool.
To make the Italian Meringue, place the egg whites and the castor sugar in the top of a double boiler.
Cook over medium heat until the sugar is completely dissolved in the egg whites and the mixture is warm to the touch.
Transfer the meringue mixture to an electric mixer.
Beat using the whisk attachment for 5 – 10 minutes or until the meringue is glossy, white and stiff.
Sandwich the two cake halves together with the Italian Meringue.
Decorate the top of the cake with the meringue (and the sides too if desired).
Use a kitchen blow torch to caramelize the meringue.
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor