This Valentine's Day, bake a red velvet cake for your partner
Chef Vinay Kumar’s most cherished memory at work is when the former President of India, Late APJ Abdul Kalam, praised his Appams. “In 2009, when he was in the city for an event, I remember standing across the room in one corner nervously as he tasted it. After the first bite, he asked for more and went on to have three servings. In the end, he asked for me and remarked that they were the best appams he’d tasted in a long time,” shares the executive chef of Mercure Hyderabad KCP.
Vinay is a specialist in fusion dishes and Western and Asian cuisines. This Valentine’s Day, he shares one of his favourite desserts, Red Velvet Cake.
Butter 130gm | Sugar 300gm | Egg 100gm | Vanilla Essence 5ml | Buttermilk 240ml | Cocoa powder 15gm | Salt 10gm | Baking Soda 5gm | Vinegar 5ml | Red Colour 5ml | Floor 250 gm
Whip Cream 350 gm | Cream Cheese 230 gm | Mascarpone Cheese 230 gm | Vanilla essence 10 gm | Sugar 150 gm
For the Sponge:
■ Add butter and sugar in a mixing bowl.
■ Mix it in a creaming method, once properly done.
■ Add eggs and buttermilk to the batter.
■ In a different bowl, take cocoa powder, salt, baking soda, flour and mix them well.
■ Add the mixture slowly to the creaming method batter until lumps are gone.
■ Finally add vinegar, red colour and vanilla essence to the batter.
■ Pour it into a tray. Bake it at 180° C for 15 minutes.
■ Add cream cheese and mascarpone cheese in a bowl. Whisk properly until it gets fluffy.
■ Add king sugar, vanilla essence to it and mix it properly.
■ Finally, add whip cream.