Red velvet cake was the best selling cupcake at every store I visited recently in New York City. Â But finding the perfect red velvet cake recipe is no easy task as there are so many variations. Â Some I tried in NY were simply red-coloured vanilla cake with buttercream (which left me wondering what all the fuss was about) but others had a beautiful, unique flavour with rich cream cheese frosting.
If you’ve been searching for a good red velvet cake recipe then you’ll have read about the Waldorf Astoria recipe which has buttermilk and vinegar. Â I tried that recipe too and it just didn’t have that New York tasteÂ (you can read my self guided sweet-tooth tour of NYC here). Â Finally, after many experiments I discovered that morello sour cherry juice gave the flavour I was after. Â Here’s my recipe.
Red Velvet Cake Recipe
1 cup or 150g (5.29 ounces) plain flour minus 2 tablespoons
2 tablespoons cocoa powder
3/4 cup or 165g (5.82 ounces) sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp gelatin
1/4 cup or 60ml oil
4 egg yolks
1/2 cup or 125ml concentrated morello cherry juice (made from 1 cup of juice boiled down)
1 tablespoon or 15ml red food colouring
4 egg whites
1/4 tsp cream of tartar
Red Velvet Cake Driections
Preheat the oven to 170C (338 degrees Fahrenheit)
Boil and concentrate the morello cherry juice form 1 cup down to 1/2 cup and set aside to cool.
Place the flour, cocoa powder, sugar, gelatin, salt and baking powder into a bowl and whisk together.
Make a well in the centre and add the egg yolks, oil, juice and red colouring but do not stir.
Whip the egg whites with the cream of tar tar until soft peaks form.
Using the same beaters mix the egg yolk and flour mixture on low speed until just combined.
Fold in the egg whites into the cake batter in three batches.
Use a soup ladle to fill each cupcake case to 3/4 full
Bake for 11 minutes or until they spring back when lightly touched. Cool completely.
Pipe cream cheese frosting onto the top of each cupcake and enjoy.