Wednesday, February 17, 2010

Rose Red Velvet Cake

So I've been watching the Olympics.

A lot of the Winter Games are based on actual activities in the day to day lives of cold weather dwelling humans...

"Hey Sven?"

"Ja, What is it Bjorn?"

"See that dead elk down dere? I just killed it with my spear."

"Ayup, good shot."

"Ah, tanks. Wanna race down to it?"

"Sure, last one there is a rotten herring."

Thus was born downhill skiing.

Or how about modern biathlon? Cross-country skiing and shooting? In Minnesota we called that going out for groceries.

The one I don't get is curling. Sliding rocks on the ice. Back and forth. Back and forth. I couldn't for the life of me figure out how this was a pivotal survival activity. Then it stuck me...

Curling isn't a survival activity, it's deck games on the great ship Iceberg. Folks, curling is Eskimo shuffleboard. Inuit!!! When good old Grampa He-Who-Has-Constant-Polar-Bear-Breath needs to take some time off, he hopes onto the local canoe cruise lines and plays a little curling; maybe even hooks up with a She-Who-Wears-Seal-Skins-In-A-Provocative-Manner. It's all so obvious now; L'amour, survival of the species.

Which very quickly brings me to today's recipe, Red Velvet Cake. SSSal whipped up this dessert for Valentines Day, as you can see the colors are pretty intense, tasted pretty good too. In order to keep CC2 happy she had to compromise on the frosting, in the future I would suggest only frosting the sides; either way it still beats the heck out of sliding frozen rocks. Enjoy...


Rose Red Velvet Cake
from Rose's Heavenly Cakes by Rose Levy Beranbaum

3 large egg whites
2 TBSP red food coloring
1 1/2 teaspoons vanilla extract
2 cups cake flour
1 cup superfine sugar
3 teaspoons baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup canola or safflower oil at room temperature
4 TBSP unsalted butter
1/2 cup low-fat buttermilk

Special Equipment: (2) 9x 2 inch heart-shaped cake pans (or a 9" round)

Set up a baking rack in the lower third of your oven and preheat your oven to 350 degrees.

Cut a piece of parchment paper to the shapes of the cake pans and spray with flour infused baking spray. Set aside.

Coat the bottom of the cake pans with shortening, then place the parchment cutouts atop the shortening, floured side up.

Mix together the wet ingredients in a medium sized bowl combining. Whisk together the egg whites, red food color and vanilla. CAUTION: Mix carefully, the red food coloring stains tremendously well.

In another bowl combine the dry ingredients. Whisk together the flour, sugar, baking powder, cocoa and salt.

In the bowl of a stand mixer fitted with a flat beater, mix the oil and butter on medium speed for 1 minute. It will not be completely smooth.

Turn the speed to low and slowly add the flour mixture and the buttermilk. Mix until the dry ingredients are moistened then increase speed to medium and beat for 1 1/2 minutes. Stop the mixer and scrape own the sides.

Starting at medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition. Turn off the mixer and scrape the batter into the prepared pans, smoothing the top.

Bake for 25 - 35 minutes or until a knife blade inserted in to the center of the cake comes out clean.

Run a small metal spatula along the edge of the cake pans, then invert and place the cakes onto a wire rack for cooling.


SSSal Frosting

½ stick unsalted butter (4 TBSP) – room temp

4 oz. mascarpone cheese

2 Cups powdered sugar

½ teaspoon vanilla extract

¼ teaspoon almond extract

Blend together the butter and cheese with the electric mixer. Gradually mix in the sugar. Add flavorings and mix to combine. Frost cake.


Now you see why I don't bake. Way too many steps, way too much precision. Well crablings I'm off to find a local bonspiel, until next time, remember you can do it, you can cook.

2 comments:

Mags said...

SSSal made a great cake, eh?

The Olympics are dead to me since they bounced me for using steroids in my bread.

Maytina said...

I made red velvet for the first time last month! Yours look lovely! I couldn't get into the Olympics this time around - as a Canadian I know it's my duty to defend curling but I really don't care. My father and my best friend would both be so bothered! :P