Red Velvet Cake

Red velvet cake became popular in the USA in the 1920s. As dairy and sugar were in short supply during World War I, cooks often used beetroot juice to give the cake a moist, soft texture, which also dyed the biscuit red - this is one version of the cake's origin.

Red velvet is a festive cake that becomes particularly popular as Valentine's Day approaches. Red colored sponge cake  can be found in many interpretations - as a cake, muffin, cupcake, biscuit, roll... We opted for piece cakes, which can be cut out using a cardboard template or metal mould.

 You will need:

For sponge cake - 

  • 340 g of flour
  • 15 g of cocoa
  • 1 teaspoon of soda
  • 2 teaspoons of baking powder
  • 270 g of sugar
  • A pinch of salt
  • 300 g yogurt 
  • 230 g of oil
  • 3 eggs
  • 5 g fat-soluble red dye

Heat the oven to 190 degrees.

Put baking paper on the plate.

Sift flour and cocoa, mix all dry ingredients.

Mix sour cream, egg and oil in another bowl. Mix the paint in a little oil until it dissolves completely, pour it into the yogurt  mass and mix. Combine dry and wet ingredients and beat well until you get a uniform  mass.

Pour the dough on the baking tray  and smooth it with a spoon or spatula. Spread it all over the tray

Bake for 30-35 minutes or until done. Immediately remove the tray and cool. Cut out desired shapes and store in an airtight container until use. Crumble  the remaining sponge cake with your hands and use it as a decoration.

 For the cream -

  • 300 g of mascarpone
  • 200 g cream 33%
  • 150 g of powdered sugar
  • 1 teaspoon of vanilla paste as desired

Beat all the ingredients until you get the desired consistency, by over-beating the cream may curdle.

Put the cream in a pastry bag and arrange the cakes according to your taste. Sprinkle with crumbled  sponge cake. 

Enjoy it.