Red Velvet Cake

Red Velvet Cake
(adapted from Food Network)
280g plain flour
1/2 tsp bicarbonate of soda
1 tsp cocoa powder
170g granulated sugar
1 large eggs
170ml vegetable oil
1/2 tsp vinegar
15ml red food coloring
1 tsp vanilla extract
115ml buttermilk

Preheat the oven to 180ºC. Line your cake tin. Sift the flour, bicarbonate of soda and cocoa together. Beat the sugar and egg together in a separate large bowl. In another bowl mix together the oil, vinegar, food colouring and vanilla and then add to the bowl of egg and sugar and beat until combined. Add the flour mixture in batches to the sugar/egg mixture, alternating with the buttermilk. Always start and end with the flour. Pour the batter into the prepared tin. Tap it on the table to level out the batter and release air bubbles. Bake for 25-35 minutes or until a skewer comes out clean. Let the cake to cool on a wire rack for about 10 minutes before turning out of the tin and allowing to cool completely.

Cream Cheese Icing
(adapted from Raspberri Cupcakes)
65g cream cheese, softened
65g unsalted butter, softened
Juice of 1/2
lemon
190g icing sugar

Beat cream cheese and butter in a large mixing bowl until smooth and fluffy. Add lemon juice and icing sugar gradually, and beat until smooth.