Pink velvet cake
Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Pink Velvet Cake
INGREDIENTS
125g (4 ounces) butter, softened
1 teaspoon vanilla extract
1 1/2 cups (330g) caster (superfine) sugar
2 eggs
1 1/2 cups (225g) plain (all-purpose) flour
2 tablespoons cornflour (cornstarch)
2 tablespoons cocoa powder
1 cup (250ml) buttermilk
1 tablespoon rose pink food colouring
1 teaspoon white vinegar
1 teaspoon bicarbonate of soda (baking soda)
1 cup (50g) flaked coconut
Mascarpone frosting
250g (8 ounces) cream cheese, softened
250g (8 ounces) mascarpone cheese
1 cup (160g) icing (confectioners’) sugar
1 teaspoon vanilla extract
1 1/4 cups (310ml) thickened (heavy) cream
Note: It is fine to use just one 300ml carton of thickened cream for this recipe.
METHOD
1 Preheat oven to 180°C/350°F. Grease two deep 23cm (9-inch) round cake pans; line bases and sides with baking paper.
2 Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in sifted flours and cocoa and combined buttermilk and food colouring, in two batches.
3 Combine vinegar and soda in a cup; allow to fizz then fold into cake mixture. Divide mixture between pans.
4 Bake cakes about 25 minutes. Stand cakes 10 minutes before turning top-side up onto wire racks to cool. Enclose cakes in plastic wrap; freeze 40 minutes.
5 Meanwhile, make mascarpone frosting.
6 Split cold cakes in half. Place one layer on serving plate, cut-side up; spread with 2/3 cup frosting. Repeat layering, finishing with remaining frosting spread over top and side of cake; press coconut onto side of cake.
Mascarpone frosting
Beat cream cheese, mascarpone, sugar and extract in small bowl with electric mixer until smooth. Beat in cream.
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