Ellie’s red velvet cake
Ellie is a regular helper at the biennial Hollydyke House openings.
She says; For the NGS garden opening we keep coming back every year doing different jobs. It is good fun, but it is also hard work. Every year we make cakes, which go in the freezer so they are lovely and moist when defrosted. This year we have also painted benches, gates and fences. We help set up the marquee and being waitresses, all good fun.
My favourite job is driving Grandpa’s tractor to water the newly planted trees in the field.
Instructions
- Preheat oven to 160C (fan)
- Grease 2 20cm loose bottom tins (best to use grease proof cake liners
- Use all ingredients at room temperature
- Using mixer beat butter and sugar together
- Add flour, cocoa powder, baking powder, baking soda. and salt and mix well.
- Add oil, egg yolks, vanilla extract and vinegar
- Whisk egg whites to fluffy peaks
- Add butter milk, food colouring and fold in egg whites
- Divide mixture between 2 tins. and bake for 25 to 30 minutes.
Leave to cool on racks
Buttercream frosting
- Beat the sifted icing sugar and butter together with the vanilla extract. Add the milk to loosen and beat until smooth.
- Evenly cover one cake with half mixture, put remaining mixture on top of cake
Decoration (optional)
- Melt milk chocolate on grease proof paper, let it set
- Pour white chocolate on top
- With skewer make patterns by swirling around.
- Put in fridge to set
- Break into pieces and place on cake surrounded by Maltesers
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Ingredients
- 400g plain flour
- 1tsp baking soda
- 15g unsweetened cocoa powder
- 2tsp baking powder
- half tsp salt
- 400g muscovado sugar
- 240ml vegetable oil
- 4 eggs
- 1tbls vanilla extract
- 1tsp white vinegar
- food colouring (best to use professional paste if possible. As a natural alternative beet juice, gives sweetness to cake, but I haven't tested)
- 240 ml buttermilk
- 140g butter (for the frosting)
- 280g icing sugar (for the frosting)
- 1-2 tsp of milk (for the frosting)
- half tsp vanilla extract (for the frosting)
