Umami
Umami

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Red velvet cake (modified from BBC Good Food)

5 servings

servings

2 hours 5 minutes

total time

Ingredients

This is a red velvet cake recipe which I have modified and scaled down to make a single cake layer, or a double layered half cake.

For each cake layer:

100g soy milk w 1 tbsp lemon

100g plain flour

25g tapioca flour (to mimic cake flour)

120g sugar

1 tbsp cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 egg

75g melted butter

1/2 tbsp red colour

1 tsp vanilla

30ml water

Frosting

30g margarine,

30g cream cheese

60g brown sugar

Directions

In a small bowl, weigh 100g milk. Add 1 tbsp lemon juice (about 1/4 lemon) and set aside.

In a small bowl, weigh 75g margarine, cover and microwave for 2 min until fully melted. Set aside to cool.

Heat oven to Gas 4 in the middle shelf. Line a cake pan with baking parchment, and grease with margarine. Submerge a cake pan belt in cold water and place in fridge.

In a mixing bowl, weigh out 100g plain flour, 25g corn flour, and 120g sugar. Sift in 1 tbsp cocoa powder, 1 tsp baking powder and 1/2 tsp baking soda, mixing each time.

Add the margarine to the milk. In the same bowl, whisk 1 egg with 1/4 tsp table salt. Add 1 tsp vanilla extract and 1/2 tbsp red food colouring. Finally, weigh out and add 30ml water.

Add the liquid to the big mixing bowl, mix throughly, then sift the dry into the liquid a little a time to help mix evenly. Stir with egg whisk to break up lumps.

Add the cake pan belt to the cake plan. Pour cake mixture into cake pan and bake until the centre hits 93C, about 35 mins. Cool in the tin for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.

To make the icing, mix equal parts butter, sugar, cream cheese and add 1/4 tsp vanilla.

Notes

2024-01-20:

Result: excellent

Recipe: 100g plain flour, 25g tapioca flour (to mimic cake flour), 63g brown sugar (I ran out), 20g truvia, 1 tbsp cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt. 1 egg, 75g oil and margarine, 1/2 tbsp red colour, 1 tsp vanilla, 100ml buttermilk (soy milk with 1 tbsp lemon juice), 30ml water (a third). Frosting one part margarine, two parts brown sugar.

Method: Gas 4 centre rack to 96C (was aiming for 98 but have now revised recipe down to 93, the correct temp for cakes and cake loafs).

Next time: cake!

2024-01-15:

Result: awesome even though the oven was off for 20min lmao.

Recipe: same as below

Method: gas 3 preheated one hour then bake oven off 20min then bake on at 4 for 14 min until it hits 95C.

Next time: check oven is on…

2024-01-11:

Result: literally perfect. Use a cake belt!

Recipe: very modified. 100g plain flour, 25g tapioca flour (to mimic cake flour), 125g brown sugar, 1 tbsp cocoa powder (double), 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt. 1 egg, 75g melted butter and margarine (in place of oil), 4 tsp red food colour (quadruple), 1 tsp vanilla, 100ml buttermilk (soy milk with 1 tbsp lemon juice), 30ml water (a third). Created a pourable but thick batter, not runny. Frosting loose mix one part margarine, one part brown sugar, two parts creams cheese.

Method: Combined ingredients adding water last. Mix until just folded. Greased lined one 8 inch cake pan. Oven preheated at 4 for an hour. Put cake in middle shelf for 35mins. Pulled, temp read 205 F. Let rest ten min in pan then cool entirely on a rack with paper off. Add cream cheese (refrigerate for less runny).

Next time: it domed so next time would use cake belt (also can cook at lower gas for longer), middle was tender and delicious!

Nutrition

Serving Size

-

Calories

656

Total Fat

31 g

Saturated Fat

11 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

1.5 mg

Total Carbohydrate

86 g

Dietary Fiber

1 g

Total Sugars

66 g

Protein

6 g

5 servings

servings

2 hours 5 minutes

total time
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