Red Sponge with Cream Cheese Frosting
ready in 2 h. 10 min.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
|Calorie||653 kcal||(31 %)|
|Protein||7.71 g||(8 %)|
|Fat||33.7 g||(29 %)|
|Carbohydrates||81.65 g||(54 %)|
|Sugar added||50.3 g||(201 %)|
|Roughage||0.33 g||(1 %)|
|Vitamin A||320.83 mg||(40,104 %)|
|Vitamin D||1.03 μg||(5 %)|
|Vitamin E||2.16 mg||(18 %)|
|Vitamin B₁||0.05 mg||(5 %)|
|Vitamin B₂||0.17 mg||(15 %)|
|Niacin||0.65 mg||(5 %)|
|Vitamin B₆||0.02 mg||(1 %)|
|Folate||19.13 μg||(6 %)|
|Pantothenic acid||0.21 mg||(4 %)|
|Biotin||0.42 μg||(1 %)|
|Vitamin B₁₂||0.56 μg||(19 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||69.34 mg||(2 %)|
|Calcium||62.25 mg||(6 %)|
|Magnesium||5.68 mg||(2 %)|
|Iron||2.44 mg||(16 %)|
|Iodine||19.68 μg||(10 %)|
|Zinc||0.22 mg||(3 %)|
|Saturated fatty acids||20.3 g|
Author of this recipe:
- For the Cake
- 1 cup unsalted butter (at room temperature; plus extra to coat pans)
- 2 cups granulated sugar
- 3 large eggs (at room temperature)
- ¼ cup dark cocoa powder
- 2 tablespoons red Food coloring
- 1 ½ tablespoons water
- 1 ½ teaspoons salt
- 1 ½ teaspoons pure vanilla extract
- 1 cup Buttermilk
- 2 ¾ cups sifted cake flour (plus extra for coating the pans)
- 1 ½ teaspoons baking soda
- 1 tablespoon white distilled vinegar
- For the Frosting
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup granulated sugar
- 1 cup butter (at room temperature)
- 1 teaspoon pure vanilla extract
- In Addition
For the Cake:
Preheat oven to 180°C | 350F | gas 4. Coat two 9-inch / 23 x 5 cm round cake pans generously with butter, then dust with flour, tapping out any excess flour; set aside.
Cream butter and sugar together using an electric beater, until very light and fluffy. Add eggs one at a time and beat well.
Make a paste of the cocoa, red food coloring and water; add to creamed mixture.
Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the milk mixture, mixing just until incorporated. Mix soda and vinegar together and gently fold into cake batter. Don't beat or stir the batter after this point.
Pour batter into prepared pans. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a wire rack for 10 minutes. Slide a thin knife around the edges and invert the cakes onto a wire rack to cool completely, at least 1 hour, before frosting.
For the Frosting:
In a medium saucepan, cook flour and milk over low heat, stirring constantly until thick. Let cool completely. While mixture is cooling, combine sugar, butter, and vanilla, beat until mixture is light and fluffy. Add cooled flour mixture to the sugar and butter mixture; beat for 10 to 20 minutes until frosting is thick and spreadable.
Place one of the cake layers, bottom side up, onto a serving plate or cake stand. Spoon 3/4 cup of frosting into the center of the cake layer. Gently work a rubber spatula in a swirling motion and spread the icing from the center toward the edges of the cake. Carefully set the second cake layer on top of the first and ice the second layer, beginning with a dollop in the center and working it out toward the sides. Ice the sides of the cake last. If the sides are crumbly, brush excess crumbs away and place a thin layer of icing on the sides of the cake to seal the crumbs in. Refrigerate for 30 minutes, then apply another, thicker layer of icing over the sides. Sprinkle with decorative sugar.
Store the cake in the refrigerator for up to 3 days. Remove the cake from the refrigerator at least one hour prior to serving.