lepas tu chun p buat pandai lak. rasanya baca dah arahan. ayak la tepung, serbuk koko, garam dan baking soda. bila dah siap ayak, baru perasan something. baking soda kena masukkan dalam cuka la.. grrrrrrr.. tu laaa.. ingat semua kek kena ayak tepung ngan baking soda ka??
maka jadilah red velvet with double action baking soda. hehehe.. bila dah simpan dua hari, terserlah lah rasa baking soda tu. kek moist dan gebu. suka. suka. suka. sebab ini cubaan pertama, kami skipkan cheese frosting kat luar kek. takot kek tak jadi ke apa ke. mahai woo cheese :P
sangat terguda bila tengok blog-blog sifu masakan yang buat red velvet ni. cantik nya kek dorang. takpa. nanti chun try lagi.
resepi chun kopipes dariJoy of Baking
- 2 1/2 cups (250 grams) sifted cake flour
- 1/2 teaspoon salt
- 2 tablespoons (15 grams) Dutch-processed cocoa powder
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) buttermilk - yg ni chun guna susu segar + 1camb perahan lemon
- 2 tablespoons liquid red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
- In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
- In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring.
- With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
- Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.
- Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting:
- 2 sticks cream cheese, softened
- 1 stick unsalted butter, softened
- 1 tbsp vanilla extract
- 3 cups of icing sugar
Whip the cream cheese and butter on medium-high speed until light and airy (about 2 minutes). Mix in vanilla. Then sift the icing sugar, slowly pour the sugar into the frosting. Mix until combined. Finally, scrape down the sides of the bowl. If the frosting seems too soft, allow it to chill for 15 minutes in the refrigerator.