Can I share a secret with you?
I’m in love with Rose Levy Beranbaum. I think she’s the greatest cookbook writer ever! Ok, enormous claim to make since I also feel similarly about Nigel Slater and Carole Bloom. And I’m slowly developing feelings for Donna Hay and Hugh Fearnley-Whittingstall.
I have also secretly been wanting Rose’s new book- Rose’s Heavenly Cakes. Really, that’s two secrets in one! LUCKY YOU. And when I finally bought it this Sunday, let’s say the addition of glossy, coloured photos could only lift my happy feelings to lofty heights, and make the itch to bake, well, itchier.
For my first cake from her deliciously thoroughly written book, I made ROSE RED VELVET CAKE. Red velvet may not be popular around here, it really is quite unique to America, but it’s delicious. I just wish people know what it tasted like because it’s hard to describe.
The Boy: How does it taste like?
Me: Hmm, it’s red. It’s slightly cocoa-y. Oh and I love the frosting. And it’s red.
The Boy: It tastes red? Oh cocoa. Like chocolate?
Me: No, not quite chocolatey.
It’s a sweet RED cake that features a tinge of cocoa that adds dimension. But trust me when I say you’ll understand how something can “taste” red. I didn’t use Rose’s Dreamy Creamy White Frosting because I was craving vanilla frosting so I made a batch of vanilla- white chocolate Swiss meringue buttercream (feel free to omit the white chocolate, I get lazy like that sometimes)
Rose Red Velvet Cake (Adapted gluten free by Sweets by Vicky)
3 large egg whites (90g)
1 tbsp red food gel (Rose suggests 1 bottle of normal colouring)
1 tsp vanilla extract
2 cups – 2tbsp GF flour
3/4 cup caster sugar
3 tsp baking powder
2 tbsp cocoa powder (I used dutch-process)
pinch of salt
1/3 cup canola oil
1/2 cup + 2 tbsp buttermilk
1) Preheat the oven to 180 degreesC, fanforced. Grease and line 2 x 6 inch round baking tins or one 9 inch round cake tin.
2) In a large bowl, sift the flour, cocoa powder, baking powder, salt together.
3) In the bowl of a kitchenaid, whisk the eggs whites until foamy (bubbles should be quite dense). Add in the sugar and whisk for another 30 seconds on low. Add in the oil and whisk to combine (15 seconds)
4) Add the vanilla and red food gel to the liquid mix. Add in the flour mix and buttermilk alternately, starting and ending with the flour mix. Beat for 30 seconds after each addition. Don’t forget to scrape down the bowl!
5) Divide the mixture equally between the 2 pans (or the 1) and bake for 25-30 minutes or untile a skewer inserted comes out clean.
6) Let the cake cool in the pan on a wire rack for 10 minutes before loosening the edges and inverting. Invert back upright and cool completely.
7) Once cool, trim the tops with a serrated knife and keep the scraps. Frost between the layers and over the cake with Swiss Meringue Buttercream
Cake keeps best in the fridge for 3 days, in an airtight container. Let cake come to room temperature before serving as hard buttercream is kinda…gross. NOM NOM NOM!