Percubaan kali ke2

Untuk sekian kalinya aku buat kek RV ni utk kali kedua. Kali ni kek tu aku buat tuk jamu family in law aku kat kodiang.. 


Kalau u ouls tengok entry aku sebelum ni, aku ada attached pic kek RV aku yang tak merah, tapi jadi color maroon plak... Tuk resipi pertama tu, aku guna resipi blogger lain.. (sorry nama blogger tu tak boleh bagitau k). Selepas yang pertama tu tak menjadi seperti yang diharapkan tuk kali ke 2 ni aku try resipi dari Joy of Baking.. Memang sempoi.. Kalau uols tengok entry ku sebelum ni, mesti u ouls nampak kek tu tak berapa merah, & kek tu keras skit..


Ok, dengan confident aku nak syer resipi ni kat u ouls.. Sapa rajin atau teringin nak makan, amik jer resipi ni.. confirm menjadi kalau ikut step yang betul.. Dalam joyofbaking ni siap ada video nyer.. follow jer.. 


Sorry yer kengkawan, tak sempat nak translate la... I c&p jer dari website ni... Tak tipu, memang dah buat and menjadi plak tu.. Tapi yang sayangnya aku lupa plak nak snap pic keseluruhan kek ni. Habis di balun dek anak menakan.. hahahah... sedap sangat kot....Jom tengok resipi nyer... 

Resepi Red Velvet Cake

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsaltedbutter, 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

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

Method

Making Cake

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 refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting making

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

 

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake 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.