Original cake
Description
To make the "Red Velvet" moist and tender, be sure to chill the sponge cake in the freezer for about 5–6 hours, wrapped in plastic wrap. Prepare the frosting just before applying it to the cooled, thawed sponge cake. Remember that the cream should be cold, while the butter should be soft. The baked good is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Instead of baking powder, you can use 1 tbsp of baking soda (without a heap) extinguished with 6% vinegar.
- 2
Step 2
Pour kefir of any fat content into a deep bowl or small dish and add red food coloring. It's best to use gel-based coloring, as it doesn't fade when the dough is baked in the oven. Mix thoroughly.
- 3
Step 3
Beat the chicken eggs in the bowl of a mixer or food processor, add sugar, salt, and whisk into a fluffy foam for 3-4 minutes.
- 4
Step 4
Pour the odorless vegetable oil into the kefir and mix the colorful mixture once again.
- 5
Step 5
Pour it into the beaten eggs, add the cocoa powder, and mix everything thoroughly, but do not whisk.
- 6
Step 6
Add the wheat flour and baking powder, mix them in gently without overbeating to prevent lumps. If substituting baking powder with baking soda, neutralize the soda with vinegar after adding the flour to the dough.
- 7
Step 7
Spray the baking pan with vegetable oil and place the colorful red dough in it. Preheat the oven to 160-180 degrees.
- 8
Step 8
Bake the sponge cake on the middle rack of the oven for about 45-50 minutes. Be sure to check for doneness by inserting a wooden skewer into the center of the cake—it should come out dry. After baking, turn the cake pan on its side and let the sponge cool. Then wrap the cooled sponge cake in plastic wrap and place it in the freezer for at least 2-3 hours, or preferably overnight. Remove the cake from the freezer one hour before assembling the cake and let it come to room temperature.
- 9
Step 9
To make the cream, be sure to chill the cream, while the butter should be warmed to room temperature one hour before starting to whip. Whip the cream for 3-4 minutes until thickened, then add the powdered sugar. Whip again for 1-2 minutes.
- 10
Step 10
Place the butter in a bowl, beat for 1–2 minutes, then gradually add the cream cheese and lemon juice in parts. Beat at low speed for another 2–3 minutes.
- 11
Step 11
Cut the red sponge cake horizontally into 3-4 parts. It's best to use a long knife or a strong thread.
- 12
Step 12
Place the first cake layer on a plate and spread cream on it.
- 13
Step 13
Assemble the entire cake and spread the remaining cream over it. Refrigerate for 2-3 hours to allow it to soak.
- 14
Step 14
Decorate the dessert to your taste: with berries, fruits, fresh herbs such as mint, rosemary, etc.
- 15
Step 15
Cut the cake into pieces when serving and delight your loved ones and family.
- 16
Step 16
Enjoy your meal!