Red Velvet Sliced Cake - RedManShop

FREE DELIVERY ABOVE $60

Red Velvet Sliced Cake

Red Velvet Sliced Cake

Recipe by RedmanShop

Share

Submit your review
Name:
Email:
Headline:
Rating:	1 2 3 4 5
Review:

Check this box to confirm you are human.
Submit Cancel

Create your own review

Average rating:

This Red Velvet Sliced Cake is a stunning classic with its signature deep red hue and velvety-soft texture. Infused with a hint of cocoa and layered with smooth, tangy cream cheese frosting, each slice delivers a perfect balance of sweetness and richness. Elegant and indulgent, this cake is perfect for any celebration or as a show-stopping dessert.

Save Entire Page as PDF

Prep

1 hr

Bake

45 mins

Total

1 hr 45 mins

Yield

40cm x 30 cm cake

Ingredients

Sponge Cake (40cm x 30cm)

Canola Oil 107624 84 g
RedMan UHT Full Cream Milk 103602 84 g
RedMan Fine Sugar -1 1416 20 g
Egg Yolk 12088 6 nos.
RedMan Cake Flour 1242 90 g
RedMan Dried Red Yeast 56761 20 g
Egg White [Not Provided] 6 nos.
RedMan Cream of Tartar 63051 3 g
RedMan Fine Sugar -2 1416 110 g

Ruby Ganache Filling

RedMan UHT Whipping Cream 106311 100 g
Ruby Chocolate 107177 80 g
RedMan Whipping Cream (Non-Dairy) 12427 40 g

Raspberry Jam

Ravifruit Raspberry Puree 50472 100 g
RedMan Caster Sugar 1417 50 g
RedMan Pectin LM 200419 3 g

Featured Products

CANOLA OIL 2L (#107624)

CANOLA OIL 2L (#107624)

$9.30

UHT FULL CREAM MILK 3.5% 1L (#103602)

UHT FULL CREAM MILK 3.5% 1L (#103602)

$2.90

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

Method

Separate the egg white and egg yolks.
In a separate bowl, add in oil, milk, and sugar-1. Mix together.
Add the egg yolk and the flour, cocoa powder, and red yeast.
Mix sugar-2 with cream of tartar.
Slowly add in egg white until soft peak texture.
Mix the two mixtures together.
Bake in 155°C with fan mode in the middle rack for 18-22 minutes.

Method

Boil the dairy cream and melt the ruby chocolate.
Keep in the chiller overnight.
Whip the non-dairy cream and fold it in, then use.

Method

Mix sugar with pectin LM, add to puree and bring to 70°C.
Keep in the chiller overnight.

Similar Recipe

Pistachio Paris Brest

Tips

Education

Baking School

Bake of the Week

Pennoni Millerighi with Pepper Cream

Recommended Recipes

Assorted Nut Torte

Ghost Marshmallow Brownies

Gingerbread Man

Honey Marble Bundt Cake

Golden Smoothie

Submit your review
Name:
Email:
Headline:
Rating:	1 2 3 4 5
Review:

Check this box to confirm you are human.
Submit Cancel

Create your own review

RedManShop

Average rating:

0 reviews