Red Velvet Sponge:
3/4 cup superfine sugar
1 tablespoon vegetable oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
1 ounce (2 tablespoons) red food coloring
3/4 cup cake flour, sifted
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 cups heavy whipping cream
4 oz. cream cheese softened
1/3 cup granulated sugar
Red Velvet Sponge:
1. Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also.
2. Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
3. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
4. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
5. Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
6. Allow cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.
7. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.
8. Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed.
9. Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated
6 gold chocolate buttons or other metallic dragees
6 squares of quality chocolate such as Godiva, Vosages or Lindor/Lindt
Special equipment –
Piping bag fitted with large star decorator tip, or a zip-top bag with the corner snipped
6 pastry rings *optional
1. Place pastry rings on a large baking sheet, if using. Place one round of cake at the bottom of the rings and spoon in 1/4 cup whipped filling. Top with second cake round. Alternatively you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Transfer remaining filling into a piping bag fitted with star tip.
2. Gently press the cakes out of the mold. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square.
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