red velvet sponge cake. Our Red Velvet Cake has a striking deep-red Sponge with chocolate notes. It is held together and topped with a velvety vanilla buttercream filling and Have your red velvet sponge cake sent to you, or to a friend or relative for a wonderful surprise. Most of our Sponges don't make it to the freezer but.
Blood red chocolate sponge layered with cream cheese flavoured cream and decorated with red sponge crumbs, cream cheese swirls and chocolate ornaments. This classic red velvet cake with cream cheese icing is just delicious, go on and treat yourself and your loved ones. To achieve the classic bright red sponge we would recommend that you use red food colouring gel as opposed to the liquid version, the gel will hold its colour better when baked. You can cook red velvet sponge cake using 12 ingredients and 3 steps. Here is how you cook that.
Ingredients of red velvet sponge cake
- It’s 4 large of eggs.
- It’s 3/4 cup of refined sugar.
- You need 1 tbsp of vegetable oil.
- Prepare 2 tbsp of buttermilk.
- It’s 1 tbsp of vinegar.
- It’s 2 tbsp of red food coloring.
- It’s 3/4 cup of flour.
- Prepare 1/4 cup of cocoa powder.
- It’s 1 tsp of baking powder.
- It’s 1/2 tsp of salt.
- You need 2 cup of heavy whipping cream.
- Prepare 4 oz of cream cheese.
I am using my awesome original red velvet cake recipe and baking it up into my perfect vegan cheesecake batter. That original cake recipe So whichever recipe you prefer to use, this cheesecake takes it and uses it as a red velvet sponge cake base with some chunks of cake throughout the batter! Today, I'm joining some of my favorite bloggers for a virtual Valentine's Day treat party. If you're looking for something special to make for your sweetheart, this is the place to be!
red velvet sponge cake instructions
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also. Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin. Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center. Allow cake to cool in the pan..
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy. Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed. Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated.
- you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square..
This cake recipe is my go-to Red Velvet sponge roll. This red velvet cake roll is not only surprisingly easy to put together during the busy holiday season, but it will look stunning on any dessert table. With tender red velvet sponge cake and a silky peppermint buttercream, this is a fun spin on a classic, crowd-pleasing dessert. White chocolate mousse frosting and filling with pineapples. Brushed some pineapple juice on the cake sponge , filled this cake with heavenly white chocolate mousse frosting and canned pineapple chunks.
