Red Velvet Cake with Italian Meringue Frosting
Ингредиенты
- 2 1/4 cups (560 ml) all-purpose flour, sifted
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1 pinch salt
- 2 teaspoons (10 ml) cider vinegar
- 1 tablespoon (15 ml) cocoa powder, sifted
- 1/4 cup (60 ml) red liquid food colouring
- 2 teaspoons (10 ml) vanilla extract
- 3/4 cup (180 ml) unsalted butter, softened
- 1 1/2 cups (375 ml) sugar
- 3 eggs
- 1 cup (250 ml) buttermilk
- 1/2 cup (125 ml) water
- 1 1/2 cups (375 ml) sugar
- 1/2 cup (125 ml) light corn syrup
- 5 egg whites
Инструкция
- With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 2 20-cm (8-inch) springform pans and line the bottoms with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, mix the vinegar, cocoa powder, food colouring and vanilla. Set aside.
- In another bowl and using an electric mixer on medium speed, cream the butter, sugar and colouring mixture until light and fluffy. Add the eggs one at a time, beating until smooth. With the mixer on low speed, add the dry ingredients, alternating with the buttermilk. Divide the batter between the pans. Bake until a toothpick inserted in the centre comes out clean, about 40 minutes. Let cool slightly, then remove from the pans. Let cool to room temperature.
