RED VELVET CAKE

With its distinctive red or crimson hue and smooth, "velvety" texture, a red velvet cake is a soft, tender cake with a subtle chocolate flavor. A tiny bit of cocoa powder, buttermilk, and vinegar are important components that give it its distinct qualities; they provide the color and a balance of tart flavor. Traditionally, the cake is served with a tangy cream cheese icing or, less frequently, a classic ermine (roux-based) frosting (Wikipedia, 2025).

I have baked a few red velvet and with some adjustments I came up with this recipe.  A red velvet cake normally contains buttermilk.  However, buttermilk is not widely available in Mauritius, hence am replacing it with yoghurt. I have made it several times and it was always liked by everybody.  But its very delicate and break easily if not handled with care. Make sure the cake is completely cool before arranging the layers and refrigerate or freeze to make handling easy. 

I made a large cake with two layer and the recipe below is for 1 layer. One layer was of size 32cm x 24cm.  I was able to serve this to 40+ people.

The recipe quantity can be poured in two 8 inch (20cm) cake tin as well. An 8 inch cake can be served to 12 people usually

Ingredients for Red velvet cake

list A

15g cornflour

15g cocoa powder

2 tsp baking powder

30g self raising flour + 150 g All purpose flour

list B

60g softened salted butter

112g avocado oil or any other oil

240 g castor sugar

 

list C

2 eggs

2 tbsps liquid food colouring

2 tsp white vinegar

120g yoghurt

Method for making red velvet cake

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1. Sift all the ingredients in List A in a bowl  
2. Cream List B that is butter, sugar and oil for 8-10 minutes until light and fluffly.
3. Add eggs one by one and mix for for about 30 seconds after each addition. Mix in the vinegar and food colouring. 
4. Fold in the dry ingredients (List A)in two batches alternating with the yoghurt. 
5.  Pour in a baking tin.  
6. Bake at 190 degrees celcius until a skewer inserted comes out clean (20 minutes).

White Chocolate Cream Cheese frosting

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400g lindt white chocolate 

250 ml whipping cream 

400g cream cheese at room temperature

1. Heat whipping cream until very hot.  Pour on white chocolate.  Cover and let sit for 5 minutes.  After 5 minutes stir the mixture until smooth.  Place a cling film on top and refrigerate for 3-4 hours.
2. Beat cream cheese until smooth. 
3. Whip the white chocolate ganache until light and fluffy and then whip in the cream cheese.  

Arranging the cake layers

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I usually wrap my cake layers with cling film and freeze them a couple of hours before arranging them.  Rectangular cake layers are very delicate specially when they are large and can break easily when they are soft.

Place a layer of cake on a cake board. Sprinkle with a little full fat milk.  I usually use milk over syrup.  Spread a layer of chocolate cream cheese on top.  Spread some strawberry jam on top. I have a strong preference for Bonne Maman Jam. Use good quality one if not available in your country.

Place the second layer over the cream.  Brush with liquid milk again and top with a layer of cream.  That's it...... You can decorate as you wish. 

BAKED CARAMEL CUSTARD

Caramel custard has different names as listed below:

• Crème caramel
• Flan (used mainly in North America and Spanish-speaking countries)
• Leche flan or milk flan ('Leche' means milk and this name is commonly used in Philippines and some Latin American countries)
• Milk pudding or Condensed milk pudding (Wikipedia, 2012)

Baked caramel custard is similar to the traditional steamed caramel custard with only some slight differences in the taste and appearance.  Well, if you are just an eater, you might not notice the difference but if you like to eat and analyse the taste of the food at the same time, then you will notice the difference.  Both are tasty in any way!  The ingredients are super simple and there can't be anything easier than this.  OK, lets bake this together...

Ingredients
500 ml full creamed liquid  milk or reconstituted milk (I like it creamy and fatty)

200 ml sweetened condensed milk

4 medium-sized eggs
1 tablespoon vanilla essence (You can use extract or essence or the vanilla beans)
White sugar for making caramel
(I came up with the above quantities through testing)


Method

1.  Prepare caramel and pour in your mould.  The caramel (using the dry method) can be prepared by simply heating the sugar over medium heat until it turns golden brown.  Do not stir the caramel but you can swirl the pan to melt the sugar evenly.  The sugar will first melt, then boil slightly.  When it turns golden brown, immediately remove from heat and pour in mould.  Do not overcook, or else it will turn bitter.

I have used a glass soufflé mould of diameter 17 cm and depth 7 cm.  The size of the mould is very important.  Do not use a large mould or pan for only a  small volume of custard mixture.  This is one reason why caramel custards break in the middle while unmoulding.  

2.  Place all the ingredients in a large bowl and whisk with a balloon whisk until well combined.  Since I have used condensed milk, I did not add extra sugar.

3.  Strain the mixture to remove the chalazae of the eggs.

Straining is a must here!!

4.  Pour in mould.  Cover with foil and make small holes on top of the foil by pricking it with a skewer.  The foil will prevent the top of the custard from browning while the holes will prevent build up of steam inside.  Steam bake at 200°C for 1 hour or until set.  Steam bake or baking 'Au bain marie' means baking in a pan containing hot water in the oven.  

5.  Let stand for 15-20 minutes at room temperature.  Un-mould while still warm.

6.  Chill for 12 hours then serve.  You can decorate with fresh strawberries or orange slices but I prefer it plain.

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Variations

I have seen people adding cocoa powder in the custard to make chocolate caramel custard.  No idea how it tastes like but you can definitely give it a try.  You can serve the plain caramel custard with either

• Canned fruits
• Fresh cream 
• Dulce de leche
• Fresh grated coconut