Red Velvet Cake
Step 1 Preheat oven to 170C (150 fan). Grease and line two 9-inch cake tins (or one high-sided tin – if doing this, reduce temp by 10C) step 2 Sift the flour,
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Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Sifter
- Hand mixer
- Food processor
- Chef's knife
- Offset spatula
- Rolling pin
- Parchment paper
- Cooling rack
Ingredients
- 250g plain flour, sifted
- 1tsp baking powder
- 20g cocoa powder
- 125g Graham’s slightly salted butter, softened
- 300g caster sugar
- 2 large eggs
- 1tsp vanilla extract (as posh as you can afford)
- 240ml tub of buttermilk
- Up to 20g red food colouring – if using gel, use a little less
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