Name: Red velvet cake, recipe from Lorraine Pascale
Yield: 6
Ingredients: 12 oz soft butter; 12 oz caster sugar; 6 eggs; 10 drops vanilla essence; 1 pinch salt; 10 oz plain flour; 2 oz cocoa powder; 1/2 oz baking powder; 2 fl oz red colouring; 9 oz soft butter; 5 oz icing sugar; 3 oz cream cheese

Red velvet cake, recipe from Lorraine Pascale

Servings

Ingredients

12 oz soft butter
12 oz caster sugar
6 eggs
10 drops vanilla essence
1 pinch salt
10 oz plain flour
2 oz cocoa powder
1/2 oz baking powder
2 fl oz red colouring
9 oz soft butter
5 oz icing sugar
3 oz cream cheese

Instructions

Preheat oven at 350°F. Put sugar and butter in a bowl and beat together untill fluffy
Beat in eggs one at time, vanilla, red colouring and salt plus half the flour, sifted. Add remaining flour, cocoa powder, baking powder sifted together then give a last beat to mix everything.
Pour into greased tin and bake for 1 hour/ 1 hour and 15, cake is ready when firm in the centre.
For the icing: beat together butter and icing sugar untill fluffly, beat in cream cheese and beat again.
Cut the cake in three layers when it's cold then fill it and cover it with cream cheese icing.

Recipe Notes

You can cover the cake with sugar paste (about 1 3/4 lb for a 9 in cake) but I don't like it and it's also pretty expensive if you don't do it by yourself so I simply cover the cake with frosting.