Sweet Red Velvet Gateau
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
618
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 618 kcal | (29 %) | ||
| Protein | 4.92 g | (5 %) | ||
| Fat | 30.6 g | (26 %) | ||
| Carbohydrates | 82.97 g | (55 %) | ||
| Sugar added | 64.27 g | (257 %) | ||
| Roughage | 0.17 g | (1 %) |
more nutritional values
| Vitamin A | 285.76 mg | (35,720 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.69 mg | (14 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 1.81 mg | (15 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 41.84 μg | (14 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 0.45 μg | (1 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 77.67 mg | (2 %) | ||
| Calcium | 50.18 mg | (5 %) | ||
| Magnesium | 8.04 mg | (3 %) | ||
| Iron | 1.18 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 18.41 g | |||
| Cholesterol | 109.56 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
1
- For the cake
- 1 cup
- 1 ½ cups
- 2
eggs (beaten)
- 2 tablespoons
- 1 teaspoon
red Food coloring
- 1 ⅔ cups
- 1 teaspoon
- 1 cup
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- For the filling and icing
- ½ cup
- ⅞ cup
- 4 cups
- 1 teaspoon
Preparation steps
1.
For the cake: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23 cm | 9" cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs, cocoa and food colouring.
3.
Sift in the flour and salt and stir into the mixture alternately with the buttermilk until blended. Add the vanilla extract. Fold in the bicarbonate of soda and vinegar.
4.
Spoon into the tins and bake for about 30 minutes, until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling and icing: beat the butter until soft and creamy. Beat in the cream cheese until blended. Gradually sift in the icing sugar and beat well, then beat in the vanilla.
6.
Place one cake upside down and spread with about 1/4 of the filling. Place the other cake on top. Spread the remaining icing over the top and sides of the cake.
Current Recipe Search
