Decadent recipe for a Striped Red Velvet Cake, topped with cream cheese icing

Ingredients

Real Red Velvet Cake:
8 large eggs, separated
160g sugar
20ml lemon juice
pinch of salt
70g flour
30ml cocoa powder
50ml beetroot powder

Cream Cheese Icing:
300g smooth cream cheese, softened
150g butter, softened
5ml vanilla extract
750g icing sugar
Extra icing sugar, for dusting
Edible flowers, to decorate

How to
Preheat the oven to 200°C. Grease and line a large baking tray (30 x 40cm)
with greaseproof paper.

Using a stand mixer or hand-held electric mixer, beat the egg yolks, 140g of
the sugar and the lemon juice together until pale and thick, around 3-4
minutes.

In a separate bowl, whisk the egg whites and salt until soft peaks form.
Gradually add in the remaining 20g sugar and continue whisking until just
forming stiff peaks.

Sift the flour, cocoa and beetroot powder into a bowl, then gently fold into the
egg yolk mixture in 2 batches.

Lightly stir in a third of the meringue mixture to loosen the batter, then gently
fold in the rest.

Carefully spread the mixture into the prepared tin and lightly smooth the
surface.

Bake for 15 minutes. Meanwhile place a clean tea towel on your counter and
dust liberally with icing sugar.

Leave the cake to cool in the pan for 5 minutes (not longer), then carefully flip
out onto the tea towel. Peel the greaseproof paper off the back, then trim the
edges with a sharp knife to neaten.

Immediately roll up the cake from the short side (with the tea towel) until you
have a Swiss roll shape. Leave to stand for 20 minutes (or until cool) to set
the shape.

Meanwhile make the cream cheese icing. Beat the butter and cream cheese
together until smooth. Both should be well softened to avoid lumps. Mix in the
vanilla.

Gradually sift in the icing sugar and beat well after each addition until you
have a gorgeously glossy and smooth icing.

Now unroll the cake, and with the short end closest to you, measure and cut
three equal strips parallel to the long edge, each about 10cm wide.

Spread each of the strips of sponge with a layer of icing, using just less than
half of the icing.

Now for the fun bit! Take one strip of sponge cake and, starting with the short
end, roll it up. Once this strip is rolled, position the exposed end at the
beginning of the next strip and keep rolling. Repeat with the last strip. Turn the
cake onto it’s flat side so that it stands upright. Refrigerate for about 30
minutes so that the icing can firm up.

Cover the top and sides of the cake with a thin layer of icing – this is the crumb
coat and seals in any loose crumbs. Refrigerate for a further 30 minutes.

Use the remaining icing to cover the cake completely. Refrigerate until ready
to serve. Just before serving, decorate with edible flowers or a sprinkle of
beetroot powder.

 

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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes