Velvet Cake

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Ingredients

	For the cake:
325 g	plain flour
2 ¹/₂ tbsp	unsweetened cocoa powder
1 tsp	baking powder
¹/₂ tsp	salt
240 ml	buttermilk
250 g	unsalted butter
350 g	sugar
3 large	eggs
1 ¹/₂ tsp	vanilla extract
1 tbsp	white wine vinegar
1 tbsp	red food colouring, optional
	For the Icing:
6 tbsp	flour
240 ml	water
250 g	sugar
225 g	butter
1 tsp	vanilla extract

Method

Preparation time: ca. 30 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

The original recipe requires that the cake be dyed bright red. It is a matter of choice, but some food colours are best avoided. I have therefore made the dye a choice for you to make.

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Grease and line 2, 9-inch, 22cm cake tins.

Sift together flour, cocoa, baking soda and salt into a bowl.

In a separate bowl, cream the butter and sugar until light. Add the eggs one at a time and beat thoroughly between each one. Add the flour and buttermilk to the egg mixture a little at a time, alternating between the two until fully incorporated. Add the vanilla and vinegar and beat until smooth.

If adding the food colouring, ensure that the colour is even throughout.

Bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool in tins for 10 minutes and then turn out onto a wire rack to finish cooling.

To make the icing: cook the flour and water until almost clear. Cool completely. Cream the remaining ingredients and add to the flour mixture. Use an electric mixer to beat until light and fluffy.

Frost the bottom layer, the top and sides with the icing.