Red Velvet Sponge Cake

This recipe is sure no fail recipe. And every time I bake using this recipe, results are awesome superr spongy and moist cake. Today I have baked this cake on my families request for a teatime snack with just whipped cream filling. You can also use the same recipe for cup cakes but the baking timings will be for 20 – 25mins. Till the skewer inserted comes out clean. Friends excuse for the poor picture quality.

Ingredients:

100gms Softened Salted butter

90gms Caster sugar

100gms Self raising flour / Maida

2tblpsn Coco powder

2 large eggs

3tblpsn Buttermilk

1tblspn Red food color

1tblpsn Vanilla extract

3/4^th tspn Baking Soda

11/2 tspn White Vinegar

Method:

   1.   Preheat the oven at 170 degree for 20 mins. Grease the cake mould with butter and line them with parchment paper, later dusting them with extra flour. Keep them aside.

   2.   In a mixing bowl sift flour and coco powder and keep it aside.

   3.   In the other mixing bowl beat butter and caster sugar until light and fluffy (For about 2/3 mins).

   4.   Add eggs one at a time and keep beating well after each addition. Now add buttermilk, vanilla extract and red food color and beat until well combined.

   5.   Now add the flour in three batches and mix it using cut and fold method till it is evenly mixed.

   6.   In a small cup combine baking soda and vinegar; the mixture will start fizzing. Add this to the cake batter and fold it nicely.

   7.   Pour the cake batter into the mould and smooth the top with the help of spatula. 

   8.Place the cake in the centre rack and bake it in a preheated oven at 170 degrees for 30-35mins or until the skewer inserted in the middle of the cake comes out clean.

   9.   Cool the cake on wire rack with their pans. After 10mins invert the pan on the wire rack and remove the cake from the pan.

   10.   Once the cake is completely cooled wrap it in cling wrap and place in fridge for 1hr. (This step is done to make the filling and frosting the cake easily).

   11.  I have filled the cake and decorated it with whipped cream.

NOTE:

• If using unsalted butter add 1/4^th tspn salt. I always prefer to use salted butter.
• This recipe can be always doubled.
• Same recipe can be used to make cupcakes.
• Before filling and frosting the cake always brush the cake with simple syrup to keep the cake more soft and spongy.
• If using the convention oven do not ON the fan of the oven just heat the top and bottom coil. To get evenly baked cake.
• Oven temp differs from one oven to other so always keep a eye while baking the cakes.