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