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worth the effort?

February 10, 2013

The beloved has a new phone, a smart phone no less, and he’s downloaded apps whereby he can identify the stars and find out when high tide is -which is why we were at the weir as it grew dark looking at the rising waters of the River Dart. He tells me there’s even a wordpress app. I am now officially technologically lagging behind everyone else in this family.


So here’s a recipe for the Red Velvet cake I made yesterday. I know my place.

Put the oven on (180c/gas4) and grease and line the bottom of three, 8″ round sandwich tins (or three 7″ square tins). Liquidise two smallish cooked beetroot – not in vinegar – to a pulp. It needs to be a smooth puree.


Then beat together 200g/7oz caster sugar and 400g/14ozsoft  butter until it’s pale and light. Separate 4 large eggs and add the yolks to the butter and sugar and beat well.

Beat the egg whites in a separate bowl until they are thick.

Then add the beetroot. I added a dollop of the beetroot to each mixture and stirred it in –  because the artist in me wanted to see both turn pink I think.redvelvet3

The Egg whites looked particularly good. I did wonder whether you can make beetroot meringue.  I mentioned this thought to Rella who wasn’t at all convinced, but eventually conceded that it might be OK if I added enough sugar. I was half thinking of making savoury meringues sandwiched together with hummus, but perhaps I’d better leave that idea… redvelvet4

Back to the recipe. Measure 150ml/5floz of milk and 150ml/5floz water and mix together. Weigh out 230g/8oz self raising flour, 45g/1.5oz cornflour, 55g/2oz cocoa powder and mix together. Add the flour gradually to the butter, sugar and egg pink mix, alternating a dollop of flour with a splash of liquid until it’s all mixed in.redvelvet5

Fold in the pink egg whites. redvelvet6Finally put one and a half teaspoons each of white vinegar and bicarbonate of soda into cup or bowl (I used the bowl the egg whites ahd been in which is why it’s pink), mix and then add to the cake mix. Stir in, and then  immediately pour the mixture into the tins and bake for about 40 minutes. It’s the vinegar and bicarb apparently that gives the cake its smooth texture.

Icing was a 250g/8oz tub of mascarpone, a 125g /4oz tub of cream cheese mixed together well with a teaspoon of vanilla extract and enough icing sugar to make it the right sweetness and then a small pot of cream (whipped) folded in and spread between the layers over the top and around the sides of the cake. redvelvet7

If I was going to do this cake again I think I might add even more cocoa powder and use a brown sugar to help the colour along, but it depends on how red you like your cakes. I’m not that bothered really.

It was very nice, but it was a lot of effort and it’s almost all gone ….but it was for the beloved’s birthday.

3 Comments leave one →
  1. February 10, 2013 9:33 pm

    The cake looks moist and delicious, very appealing colour in the making. BTW, all the cited apps are great – love the star app and I use various tide apps all the time for fishing 🙂

  2. February 10, 2013 9:41 pm

    mmmmm lovely

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