Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Red Velvet Cake

By Pastry Chef Surendra Negi

  • For the sponge, cream together butter and sugar till the sugar has dissolved, and the mixture is light and fluffy. In the meantime, preheat the oven to 180 degrees Celsius
  • Add in the egg, and mix till incorporated. Next, add in the curd, water, vanilla essence, and vinegar 
  • Mix until combined well, and then add in your dry ingredients
  • Line a cake tin with butter and flour, and pour the batter into this. Cover with aluminium foil, and bake for 25 minutes, or until a skewer poked into the centre comes out clean. Place on a cooling rack and allow to come down to room temperature
  • To prepare your sugar syrup, mix the sugar and water, and bring to a boil, ensuring that all the sugar has dissolved. Add in the lemon juice, and allow to cool
  • For the frosting, mix the cream cheese, mascarpone, icing sugar, and scraped out vanilla bean seeds
  • Whip the cream till it has soft peaks, and then fold it in into the frosting mix 
  • Assembly: Cut the sponge horizontally into 3 even layers. Place the first on your cake base/plate, and sprinkle sugar syrup all over it. Spread an even layer of the frosting over it with a spatula, and repeat this process for the next two layers as well. Clean the sides, and garnish using a piping bag fitted with an open star nozzle
  • Serve

Ingredients:

For the Sponge

  • Unsalted Butter - 113 gm
  • Caster Sugar - 150 gm
  • Whole Egg - 1 no.
  • Curd - 113 gm
  • Water - 7 ml
  • Vanilla Essence - 7 ml
  • Vinegar - 11 ml
  • Salt - 5 gm
  • Baking Soda - 7 gm
  • Refined Flour - 160 gm
  • Cocoa Powder - 5 gm
  • Red food colouring - 5 gm

For the Frosting

  • Cream Cheese - 100 gm
  • Mascarpone Cheese - 100 gm
  • Whipping Cream (Cold) - 200 gm
  • Icing Sugar - 150 gm
  • Vanilla Pod - Half 

For the Sugar Syrup

  • Sugar - 100 gm
  • Water - 100 ml
  • Lemon Juice - 1 no.