Red Velvet Cake

Directions

1. 1

   In bowl, add the 3 eggs and 125g sugar and place in hot water bath. mix until sugar all dissolves, and whisk with electric whisk/stand mixer until fluffy and pale.

2. 2

   Add in flour and cocoa powder, and fold. Then in a mug, mix double cream, coffee, vanilla extract, salt and red food gel; and then add into cake batter.

3. 3

   In separate bowl, whisk egg whites and gradually add in the 70g sugar until stiff peaks. Add to cake batter and fold until well combined.

4. 4

   Divide batter into 2x 6inch cake tins, and bake at 160°C for 30-35mins. Let them cool, and then cut out heart shape using serrated knife.

5. 5

   Combine egg whites and sugar and put bowl over a saucepan with simmering water. Whisk regularly until sugar dissolves and mixture is thin.

6. 6

   Then take out of saucepan and, using standmixer, whisk on high speed until stiff peak forms (approx 20mins for me). Then add in soft butter bit by bit, beating well in between. Then add vanilla and salt. beat buttercream for another 15-20mins at high speed to make whiter, then at low speed for few mins.

7. 7

   Beat soft butter, then add in cream cheese and beat until well combined. Then add icing sugar and beat well.