Raspberry Red Velvet Cake

I know I didn't do very good job in keeping my blog up to date. Please bear with me, I'm working my way to post every cakes and desserts on my blog. This cake was made last week when Tony invites his staff over for Christmas get together.

For this get together party, I have been start baking a day before. I made a total of 4 desserts, beside this one, I also made white chocolate cheesecake, kuih talam, and kuih bangkit.

Raspberry Red Velvet Cake  

  

3 large egg whites

1 oz red food coloring 

1 1/2 tsp pure vanilla extract

200 g cake flour

200 g superfine sugar

3 tsp baking powder

1 tsp cocoa powder

1/4 c canola oil

4 tbsp unsalted butter

1/2 c low-fat buttermilk

1. Preheat your oven to 350°F. Lightly butter and flour 2 - 8" round pan, place a round parchment paper in the bottom and set aside.
2. In a medium bowl, combine the egg whites, vanilla and red food coloring. Lightly mix these together.
3. In a second medium bowl, sift together the dry ingredients and set aside.
4. In a stand mixer fitted with the paddle attachment, beat together the butter and oil for one minute on medium speed. Add the flour mixture and the buttermilk and mix on low speed to bring the ingredients together. Increase the speed to medium and beat for 1 1/2 minutes, scraping down the sides of the bowl.
5. Reduce the speed to low again and carefully add 1/2 the red egg mixture, increase the speed to medium and mix for 30 seconds until it is incorporated. Reduce the speed and add the remaining egg mixture, and mix on medium speed for another 30 seconds until well blended.
6. Pour the batter into your prepared pan, smoothing the surface with a spatula.
7. Bake for 25-35 minutes until a cake tester comes out clean or the center of the cake springs back when lightly touched.
8. Allow the cake to cool in the pan for 10 minutes and then release the cake from the sides of the pan with a quick go-round with a small offset spatula and then unmold onto a wire rack.

Now you're ready for the frosting...

 

Cream Cheese Frosting

2 - 8 oz (227 g) cream cheese, room temperature

1 tsp pure vanilla extract

1 c (115 g) icing sugar, sifted

1 1/2 c (360 ml) heavy whipping cream 

1. In the bowl of a electric mixer (or with a hand mixer), beat the cream cheese until smooth.
2. Add the vanilla and sugar, beat until smooth.
3. With 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.