Of late I have been experimenting with different baking techniques. They’re not by any means new inventions, when I say new, I mean combining different techniques to produce the most amazing cakes ever! And that is how my eggless red velvet cake baked in a sufuria came to be.
What was the most definite fact in my head was that I wanted the red velvet cake to be super moist, because who doesn’t love moist cakes. And then secondly I needed to have the most delicate crumb ever! Suffice to say that I achieved both targets 100%, if I do say so myself! 😎 😎
So target number one, super moist eggless red velvet cake; solution to this was sunflower oil, 1/4 cup of it. I opted to use oil and butter in this recipe. Butter was primarily for the flavour while the oil was for the soft crumb. Oil coats the gluten in flour which lends to the moistness.
Target number two, the most delicate crumb ever; I achieved this by adding 2.5 Tbs of corn flour. It reduces the formation of gluten thus ensuring that the cake does not become tough and chewy.
The other thing that is worth mentioning here is that this cake is not cloyingly sweet, in fact, none of my cakes are ever tooth-cavity inducing sweet.
The frosting is made of whipped cream and white compound chocolate. I did not add any sugar to it because the white chocolate is sweet enough, in my opinion. Please note; white chocolate takes much longer than brown chocolate to melt. So if you opt to melt it in the microwave oven, like I did, always ensure that you stir the mixture fully (so that the chocolate can melt from the residual heat from the cream) before returning it to the microwave. Otherwise, if you want to go the slower
safer route do the double boiler method.
For extra moistness to the cake I used freshly squeezed orange juice. It provides quite a nice burst of citrusy flavour to the entire cake. Alternatively, if you don’t have access to fresh oranges, you could use simple sugar syrup or any alcohol of your choice.
As usual, if you want to bake directly in your oven, bake at 180C or 350F for thirty minutes. Start checking on it at the twenty fifth minute just to be sure that everything is going on fine.
I have put everything that I’ve spoken about so far in this video, enjoy watching my Eggless Red Velvet Cake in a Sufuria and tell me what you think about it in the comment section below.
This eggless red velvet cake is baked without an oven, that is in a sufuria or cooker. It's soft and moist with a decadent white chocolate and whipped cream frosting. The red velvet layers have been made even more moist by brushing freshly squeezed orange juice for that burst of citrus flavour.
- 2 .5 Tbs Corn Flour / Starch
- 1.5 cups All-purpose Wheat Flour - less 2.5 tablespoons which were compensated for by the corn flour.
- 2 Tbs Unsweetened Cocoa Powder
- 1.5 tsp Baking Soda
- 0.25 tsp Salt
- 1.5 tsp Baking Powder
- 0.25 cup Unsalted Butter
- 1.5 cups Powdered Sugar
- 0.25 cup Sunflower Oil or any neutral flavored oil of choice
- 1.5 cups Full Cream Milk Powder
- 1 Tbs Vanilla Extract
- 180 Ml Milk - 1/3 Cup
- 1 tsp Red Food Coloring
- 1 Tbs White Vinegar
- 200 g White Compound Chocolate
- 200 Ml Heavy Cream - also known as whipping / Heavy cream
Take a cup of iodized cooking salt or sand, pour it into the sufuria and level it.
Take an old lid, wire rack or metal plate and place it on top of the salt
Cover the sufuria with a tight fitting lid to create that oven like effect
Place your sufuria on high heat and let it heat up for 10-15 minutes
Measure out your ingredients in advance so as to make the process easier
Add your corn starch / flour to the measuring cup and top it up with the all-purpose flour, then, pour in to a sieve. *See note 1
Add unsweetened cocoa powder, salt and baking powder to the flour. Sieve everything together.
Cream butter and powdered sugar until the mixture turns pale and fluffy.
Add sunflower or any other neutral flavored oil and mix until the contents in the bowl become loose.
Add your full cream milk powder, sieving it first to remove any big lumps, and mix in well.
Next, add your vanilla essence and a few tablespoons of milk to loosen up the mixture. Do not add all of it at once.
Add the red food coloring. *See note 2
Once the color is well mixed in, add the flour mixture in three portions. Alternate the flour and the milk until you have a consistency that is smooth but not runny.
Mix vinegar and baking soda separately first then while it's still bubbling pour it into the cake batter, ensure that it's well mixed in. *see note 3
Pour the batter in to the 8" baking tin that has been dusted and lined with parchment paper.
Place your tin in the sufuria oven, cover, reduce the heat to medium low and bake the cake for half an hour. Start checking on your cake at around twenty five minutes. You will know it is well cooked when you insert a toothpick and it comes out clean. *See note 4
Remove your cake and let it cool down.
Mix the white chocolate with heavy cream and melt in the microwave at intervals of thirty seconds until all the chocolate is melted. *See note 5
Cover with plastic paper and refrigerate overnight or until completely cold and stiff to the touch, then, whisk until it has a stiff consistency.
Level your cake but save the cake bits for later.
Divide the cake into two layers.
Moisten the bottom cake layer with freshly squeezed orange juice. * See note 6
Apply frosting in between the layers, moisten second cake layer with orange juice then do the crumb coating. *See note 7
Refrigerate for an hour or until the crumb coating sets and then apply the final layer of frosting.
Sprinkle the cake crumbs from the cake shavings on the cake. Pipe a few details, as much as you feel necessary for your cake.
- It's important to loosen your flour (either by sieving or stirring by using a whisk) before measuring it out, this ensures that you do not end up with more than you need. I prefer to scoop the flour using my spoon in to the measuring cup as opposed to scooping it out directly using the measuring cup because it gives me a more accurate measurement.
- In as much as an intense red colour is desirable in the red velvet cake it is important to strike a balance. Adding too much of it can turn out to be disastrous to the end results.
- Baking soda thrives and performs optimally in an acidic medium. You could also use freshly squeezed lemon juice as an alternative to the vinegar.
- If you prefer to just bake it in the oven, then, set it at 180C. Start checking on your cake on the twentieth minute because all ovens are different.
- You could also use a simple sugar syrup. (1 part sugar : 1 part water), alcohol, fruits syrup, etc.
- White chocolate takes very long to melt, unlike its brown counterpart, so it's advisable that you melt it at short intervals. You could start off at thirty seconds intervals and stir it until most of it dissolves from the residual heat from the cream. Consecutive heating / melting sessions in the microwave should be at 10 - 20 seconds. This will prevent the chocolate from burning.
- Crumb coating is the first layer of frosting that seals all the crumbs away so that they don't appear in the final frosting.