Red Velvet Cake (Bobby Flay Recipe)

Ingredients

Cake:

• 3 3/4 cups AP Flour (aku guna 2 1/2 cawan tepung naik sendiri plus 1/2 cawan tepung halus)
• 3 tablespoons Dutch processed cocoa powder (brand van houten jer!!)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature (250gram marjerin touchan)
• 2 1/4 cups granulated sugar
• 3/4 cups vegetable oil
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons red wine vinegar (aku ganti dengan apple cider vinegar)
• 1 tablespoon red food coloring
• 1 1/2 cups buttermilk, at room temperature (ganti dgn 3/4 cawan yogurt asli dgn 1/4 cawan susu segar.rest 5 min campur dgn cuka makan 1 sudu kecik)

For the cake:

Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper. (180 degree celcius.lps tu masa nak bako aku turunkan 170 degree celcius)

Whisk together the flour, cocoa powder, baking soda and salt in a small bowl (yg ni memang dah sift siap2)

Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.(semenya aku guna food processor.mak takde kitchen aid you!)

Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

*kat sini step aku berbeza..since rack wire kat oven hilang satu.makanya aku bako cake tu 3 kali.memula 175 degree celcius tuk 1st tin = 17 min.then masa 2nd and 3rd batch aku turunkan suhu pada 170 degree celcius = 15min setin)

*then kat sini processnya tak sama mcm kebiasaan RVC korang bese jumpa.nak kena bancuh sb asing2 and baru curah dlm batter.yg ni simple.takde step yg last tu.mmg moist la.dijamin!)

Frosting:

• 1/2 cup heavy cream
• 1 cup whole milk
• 1/2 vanilla bean, split and seeds scraped
• 7 tablespoons all-purpose flour
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups superfine sugar
• 
  
• *frosting aku pun senang jaa...
• - 250gram creamcheese
• - 2 cup of icing sugar
• - 3/4 cup butter
• *beat well until smooth.if still thicken..add some lemon juice or 6 tablespoon of milk.
• 
  

cara Bobby Flay plak:

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.

Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.