This red velvet cake not only looks decorative on the coffee table, it also tastes incredibly good. Since the Victorian era, cakes labelled with the term "velvet" have signalled to consumers that they are a cake with a soft and smooth texture. A chemical reaction between the acidic cocoa, the baking soda in the baking powder and the buttermilk creates the red colour, which can be enhanced by the addition of colour paste. Irma S. Rombauer first published a recipe for a red velvet cake in her popular cookery book "The Joy of Cooking" in 1943. In times of need during the Second World War, beetroot juice was also used to colour the cake in the USA.
For the dough:
234 grams sugar
195 grams butter, soft
1 pinch of salt
4 organic eggs
325 grams spelt flour type 630
1 1/2 teaspoon cream of tartar baking powder
1 1/2 teaspoon baking cocoa
195 grams buttermilk
2 1/2 teaspoons red food colouring paste
For the icing:
195 grams icing sugar
195 grams butter, soft
220 grams cream cheese
1 1/2 teaspoons lemon juice
1. Beat the sugar, butter, eggs and salt until light and fluffy.
2. Gradually add the flour mixed with baking powder and cocoa and the buttermilk and mix in well.
3. Pour into a 26 cm diameter springform tin and smooth out.
4 Bake in an oven preheated to 180-200 °C for 40-50 minutes on the middle shelf.
5. Make the icing by mixing the icing sugar with the butter and then adding the cream cheese and lemon juice.
6. Cut the cake in half horizontally.
7. Spread one half of the cream between the two cake halves and the other half around the outside of the cake.
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