Red valvet cake recipe By Chef IBPA
About ibpa (institute of Institute of Bakeryand & Pastry Arts is leading institute arts) for learning Bakery and bakery pastry Pastry Arts in India, Our Chef Balendra Singh is having 18 Year of professional experience. Our students have gone to achieve international fame for their exceptional skills that we are proud of. Traditional Bakery techniques, cutting edge training, 100% work placement with Award winning faculties are some of the special features of IBPA. Our courses are internationally certified for making bright career in Bakery profession.
ingredien ts
No of portions: 1 kg S. No
Ingredients
Quantity
Quantity
1
Refined flour
100
Gm
2
Cocoa powder
17
Gm
3
Salt
2
Gm
4
Baking powder
3
Gm
5
Baking soda
2
Gm
6
Butter (soft)
58
Gm
7
Sugar
133
Gm
Devil’s food cake
8
Buttermilk
125
Ml
9
Vinegar/ lime juice
1
Tbs
10
Vanilla essence
½
tsp
11
Egg
67
Gm
12
Red food colour
2
Tbs
13
Cream cheese
200
Gm
14
Sugar
50
Gm
15
Vanilla essence
1
Tsp
16
Whipped cream
200
Gm
17
Sugar syrup
50
Gm
Cream cheese frosting
Method: ● Sieve flour, baking powder, soda, cocoa powder and salt together. ● Add vinegar or lime juice into the milk & let it stand for few minutes till the milk splits. ● Cream butter & sugar together. ● Add the sieved dry ingredients into the bowl and add part of the vinegar &milk mixture. ● Lightly beat the eggs with red food colour. ● Gradually add the remaining milk mixture and lightly beaten eggs in 3 parts. Mix well after each addition. ● The finished batter is normally quite liquid. ● Pour the batter in greased & lined cake tin & bake at 180 C for 20 – 25 minutes. ● Once the cake is baked, keep it on a cooling rack to cool completely. ● To make the cream frosting, whip the cream with sugar till soft peaks and add cream cheese and mix well.
● Cut the cooled cake in three layers. Put the first layer of cake on cake board, moisten the sponge layer with syrup and spread the cream frosting evenly. ● Put the second layer, moisten it with sugar syrup and spread the cream frosting evenly. ● Put the last layer of the cake on top, moisten it with sugar syrup and evenly coat the cake on top & around sides with cream frosting. ● Cool in the refrigerator for a while and finish off with the garnish and decorations.