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Red Velvet Cake Recipe

Cakes & Desserts


Preparation time:
15 minutes

Cooking time:
70 minutes

Oven temperature: 190˚C/170˚CFan/GasMark5
Makes:
1 cake



Ingredients

Cake Ingredients:
150g Softened unsalted butter
150g Golden caster sugar 
1 tsp Vanilla extract
3 Medium eggs, lightly beaten 
4 tbsp Greek-style yoghurt 
2 Tsps Red food colouring
150g Glutafin Gluten Free Select Multipurpose White Mix
1 and ½  Tsp Baking Powder 
40g Cocoa powder
1 tbsp Milk
 
For the icing:
100g Softened unsalted butter
200g Full Fat Cream Cheese
500g Sieved Icing sugar
1 Tsp Lemon Juice




Method

1. Pre heat the oven to 190ºC/170ºCFan/GasMark3. Grease and line a deep, round 15cm/6in tin.
2. Using a stand mixer cream together the butter, sugar & vanilla until light and fluffy.
3. Mix the food colouring with the yoghurt and the milk; you are looking for a vivid red colour. Add to the butter mixture and beat well until combined.
4. Sieve together the Glutafin Gluten Free Select Multipurpose White Mix, baking Powder and  cocoa powder, fold into the butter mix. 
5. Carefully add the mixture to the prepared cake tin and bake for approximately 1 hour 10 minutes, until well risen and a skewer inserted in the middle comes out clean.
6. Remove from the oven, remove from the tin and set aside to fully cool.
7. Meanwhile mix together the Cream Cheese Icing by mixing the butter and cream cheese together in a bowl. Beat in the icing sugar a little at a time. Once all the icing sugar has been added, add the lemon juice and beat the icing for five minutes.
8. When fully cool slice the cake into three equal layers, sandwich them together with the icing. Finish with a layer of icing on top. 



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