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This is the BEST Red Velvet Cake recipe, and with my tips, it is so easy to make. Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. This cake has a wonderful red.
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Composition for Redvelvet cake recipe:
- Give 350 gm All purpose flour
- Require 7 gms for Baking powder
- Take for Cocoa powder 15gms(alkalized)
- Get 2 tsp - 4r red colour
- Prepare 15 ml of vinegar
- Need 1 tsp - vanilla essence
- Give 200 gm - Margarine
- Provide 250 gms of Sugar
- Provide Milk 150ml(app)
- Make ready 3 pcs Eggs
Some say it originated in the South, others say it. Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. Take a bowl and some plain flour.
Redvelvet cake recipe making:
- Mix all dry ingredients together in a bowl(flour,cocoa10gms,baking powder)
- In a small bowl measure red colour,5gms cocoa and 10 ml vinegar form form a paste and set aside
- Measure milk+5ml vinegar to form buttermilk
- Cream margarine+sugar until soft then add an egg at a time +vanilla then add your red paste(in step 2 above)
- Fold in the dry ingredients alternating with your buttermilk to form your preferred paste
- Bake in a preheated oven 170 or 180°c until a clean toothpick comes out clean
This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack. The original red velvet cake recipe didn't call for red food coloring and the cake derived its color from the reaction of the cocoa powder to the acids, vinegar and buttermilk, that are part of the recipe.
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