Assalamualaikum semua...
N3 hari ni tentang Red Velvet Cake yang akak cuba buat semalam. Sekadar mencuba untuk makan-makan dan meraikan hari lahir seorang rakan guru...
Inilah rupa kejadiannya, dengan deco yang tak kemas dalam dalam operasi nak menghabiskan strawberi dalam peti sejuk...jadi akak susun je lah kat atas kek tu... nasib baik strawberi tu warnanya merah kan...cuba bayangkan strawberi tu warnanya biru... nak sebut red velvet pun dah macam teragak2 kan...
Ini masa kat sekolah
Kek coklat... bukan akak buat
Jeli kelapa muda..pun bukan akak buat... ini kawan akak si Wan Nazrul yang buat... ramai yang pandai masak kat sekolah akak... jadi sebab itulah akak kata, akak memasak sekadar suka-suka.... untuk menambahkan ilmu di dada. Menu utamanya laksa Penang yang ditempah daripada kawan akak yang lagi pandai memasak, Siti Hajara.
Inilah orangnya... yang menyambut hari jadinya hari ini... baru masuk 30 tahun.... sebaya akak...oooppps....baca dulu habis-habis...sebaya akak 10 tahun lalu....
Acara makan beradab... tapi suap strawberi...
Comotnya...lah...sapa lah yang buat kek ni yer....
Akak ambik resepinya daripada blogresepi... nak terjah klik
kat sini....
Nanti akak copy paste kan resepinya...akak tak ubah apa2 pun..... tak pandai... n3 kat blog ni pun banyak resepi yang di copy paste, tak de resepi akak sendiri pun....itu tandanya akak ni bukannya pandai... sekadar ingin mencuba dan berkongsi... jadi terima kasihlah banyak2 pada blogger2 yang memang tak kedekut ilmu untuk berkongsi... pasti murah rezeki semuanya...
Red Velvet Cake Recipe
· 2 1/2 cups (250 grams) sifted cake flour (I used normal flour)
· 1/2 teaspoon salt
· 2 tablespoons (15 grams) cocoa powder
· 1/2 cup (113 grams) unsalted butter, at room temperature
· 1 1/2 cups (300 grams) granulated white sugar
· 2 large eggs
· 1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk – see recipe below
2 tablespoons liquid red food coloring (I added to 4 tablespoon)
1 teaspoon white distilled vinegar
1 teaspoon baking soda
1 tespoon baking powder (I added this too)
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Buttermilk Recipe
Add 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Cream Cheese Frosting
250ml whipping cream
200ml cream cheese
1/2 cup confectioner sugar
Mix everything in a big bowl and whip the cream until stiff peaks formed.
Assemble: With a serrated knife, cut each layer in half, horizontally. You will now have four layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
Makes one- 9 inch (23 cm) four layer cake.
P/s : Sapa2 yang nak cuba tu translate sendiri ye....
