Red Velvet, Winter Passion

Once, the distinctive red color of Red Velvet was produced by the reaction between some ingredients used to prepare the dessert; today, a “red food coloring” is used. Red Velvet is a well-known dessert in the United States that belongs to the category of “red desserts”.

Red Velvet, Passion of Winter

This Red Velvet recipe is presented in the version crafted by the chefs of Villa Althea, an elegant establishment in Bellona (CE) managed by Vincenza Chianese.

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Print Recipe Vota la ricetta

Course: Sweet

Cuisine: International cuisine

Servings: 8 persone

Attrezzature

• Mixing bowls
• Hand mixers or stand mixer
• Silicone spatula
• Sieve or strainer for flour and cocoa
• Cake pan removable, 22/24 cm
• Baking tray
• Baking paper
• Sharp knife (for cutting and leveling the cake)
• Pastry bag (for final decoration)

Ingredients

• 5 nr. eggs
• 500 g. granulated sugar
• 500 g. 00 flour
• 150 g. butter
• 150 g. fresh cream
• 150 g. seed oil
• 5 g. food coloring red
• 20 g. baking powder
• 1 packet vanillin
• 5 g. salt
• 1/2 lemon juice

Instructions

• In a bowl, beat butter and sugar, then gradually add vegetable oil, until creating a foam.
• Add salt, vanillin, and slowly incorporate eggs.
• Combine in a bowl the cream, lemon juice, and then the food coloring, creating a red buttermilk.
• Add the buttermilk to the already prepared mixture; slowly add flour and baking powder.
• Spread the mixture on a baking sheet, about 1 cm thick. Bake in a preheated oven at 160°C for about 20 minutes.
• Remove from oven and let cool. Using a cookie cutter with an 8 cm diameter, cut out discs.