Red Velvet Ingredients: for a large cake triple the ingredients. 125 grams of Butter.
275 grams of Sugar. 2 eggs. 280 grams of pastry flour (or sifted common flour).
15 grams of Cocoa powder. 1 teaspoon of Baking Powder. 1 teaspoon of Baking Soda. ¼ teaspoon of salt. 240 grams of Buttermilk or Serum of Milk
(in Venezuela, Cream of Milk, but not the one used in desserts). 2 tablespoons of Red Coloring.
1 teaspoon of white vinegar. 1 teaspoon of Vanilla Extract. Preparation: -Preheat the oven to 170ºC. -Sift and reserve in a bowl the Flour, Cocoa Powder, Baking Powder, Bicarbonate and Salt.
-Mix the Buttermilk, or Whey or Milk Cream (but not the pastry cream), with the red coloring, the Vanilla Extract, the Vinegar and reserve. -Bat the Butter with the Sugar until it has bleached and we get a fluffy mixture.
-Add the Eggs, one by one (do not add the next one until the previous one is fully incorporated).
Continue beating 1 minute after each Egg. -Add to this mixture the dry ingredients that we had reserved in three times and the liquids in two times, beginning and ending with the dry ones. -The mixture is taken to the previously oiled mold. -Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
-Let the molds cool on a wire rack for about 15 minutes.
-After this time, remove the cake from the mold and let it cool for at least 45 minutes.
-When it is completely cold, wrap it in plastic wrap and let it rest in the fridge overnight.
-The following day, the flavor and texture of the cake will be more established.
-You can also present them in individual molds, using circular cutters and filled with a Cream Cheese frosting. For the Frosting they must beat 50 gr. Butter at room temperature with 300 gr. of icing sugar until well combined.
