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Reply to: Sarah Graham's Easiest-ever Red Velvet Cake

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Replying to: Sarah Graham's Easiest-ever Red Velvet Cake

We’re super excited that food blogger (and newly famous TV chef) Sarah Graham has graced us with a new cookbook, aptly titled smitten. in the month of love! We drooled over bitten. when it first came out, trying as many recipes as possible and bringing in all sorts of yummy goodies to the office to brag at how simple and delicious all the recipes were!

smitten. is a continuation of the conversation Sarah started in bitten. and the focus this time around is on the extraordinary; the creation of uniquely quirky yet still achievable, budget-friendly and oh-so delicious food to share. Think a little elegance and a lot of je ne sais quoi. This is unintimidating food with a twist that the whole family will enjoy.

This calls for a celebration and everybody loves a red velvet cake, right? Plus Valentine's Day is around the corner so the timing is perfect to spoil someone special with Sarah’s Easiest-ever Red Velvet Cake with vanilla cream-cheese icing.

{EASIEST-EVER RED VELVET CAKE with vanilla cream-cheese icing}

This recipe originally comes from my friend Peter Bhasa, who needs no excuse to churn out multitudes of perfectly fluffy vanilla and chocolate cupcakes. The extra couple of minutes to whisk the egg whites are well worth it, adding a lovely lightness. And the simple addition of red food colouring is all it takes to transform this cake from exquisitely simple to magnificently retro.

Makes 1 medium cake | Preparation time 15 minutes | Baking time 20 minutes

Red velvet cake
4 eggs, separated
200 g castor sugar
150 g cake flour
2 tsp baking powder
1 heaped Tbsp cocoa powder
¼ cup cooking oil
½ cup hot milk
2 Tbsp red food colouring
1 tsp vanilla extract

Vanilla cream-cheese icing
200 g cream cheese
100 g butter
2 cups icing sugar
1 tsp vanilla extract


1.  Preheat the oven to 180 °C. Grease or line a round cake tin.
2.  Cream the egg yolks and castor sugar in an electric mixer until white and fluffy.
3.  Sift in the flour, baking powder and cocoa powder and mix until just combined.
4.  Mix the oil and hot milk in a cup and pour this into the batter, then add the red food colouring and vanilla extract. Gently mix again and set aside.
5.  Whisk the egg whites in a separate bowl until firm peaks form and then lightly fold into the batter.
6.  Pour the batter into the cake tin and gently drop the tin on your counter two or three times to expel any large air bubbles. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely on a wire rack before icing.
7.  To make the icing, whisk all the ingredients until light and fluffy. If necessary, refrigerate until it firms up and then use to ice the cake.
8.  Cut the cooled cake in half and ice the middle and the top.

Super simple!

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