VELVET CAKE
Preheat oven Electric 180C/Fan 160C, Gas 4
Servings: 12 people
Equipment
- 2x20cm/8inch cake tins greased and base lined
- mixing bowl
- food mixer
- 2 small bowls
- sieve and plate/dish
- electric hand whisk
- tablespoon/large metal spoon
- spatula
Ingredients
- 280 g caster sugar
- 175 g butter
- 3 eggs
- 280 g SR flour
- 75 g cocoa
- 150 ml buttermilk
- 1 tsp white wine vinegar
- 85 g full fat soft cheese
- 75 g raspberries – pureed and sieved to remove seeds
- Filling/topping
- 200 g icing sugar
- 50 g soft butter
- 140 g soft cream cheese
- 150 g whole raspberries
Instructions
- Puree and sieve raspberries to remove seeds
- Sieve flour and cocoa into a bowl
- Place butter and sugar in another bowl
- Mix pureed raspberries, buttermilk, white wine vinegar, soft cheese and food colouring together
- Beat butter and sugar, with electric hand whisk, until very light and fluffy
- Gradually beat in eggs
- Fold in half flour mixture, using a metal spoon
- Fold in half the buttermilk mixture
- Fold in remaining flour mixture and then the remaining buttermilk mixture
- Pour into tins and bake for 20-25mins
- Leave to cool for 10mins and then place on cooling wires
- Filling – mix icing sugar and butter together until soft. Stir in cream cheese
- Sandwich cake with half of the filling and the raspberries, keeping some back for decoration on top of the cake
- Spread remaining cream filling on top of the cake and decorate with a few fresh raspberries, dust over a little icing sugar
- Store in the fridge