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Cake Red Velvet Cake
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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 19 Jun 2007
Posts: 1034

PostPosted: Tue Mar 10, 2009 6:23 am    Post subject: Red Velvet Cake Reply with quote

Red Velvet Cake

1 1/2 cups brown rice flour, (or spelt flour)
2 cups sorghum flour, (or spelt flour) (or brown rice flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1/4 cup vegetable shortening, non-hydrogenated
1/2 cup walnut oil, refined, (or canola oil)
1 1/2 cups organic light granulated sugar (or sucanat sugar)
6 ounces tofu, low-fat silken, (extra-firm)
1 tablespoon cocoa, (unsweetened)
3 tablespoons beet powder (this should not add flavor) (or more to make the cake batter very red)
2 tablespoons vanilla extract
14 ounces coconut milk, (or water)
1/2 cup soy milk
1 tablespoon lemon juice
4 1/2 teaspoons egg replacer powder
6 tablespoons water
2 teaspoons white vinegar
2 teaspoons baking soda
1 teaspoon citrus zest, in long, thin strips (from half of a citrus fruit)
5 lemon wheels
1/4 cup coconut shreds

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter.
Sift dry ingredients together. Beat together the shortening, oil and sugar. Add tofu, cocoa, beet powder, and vanilla, and continue to beat. Mix together the coconut milk, soy milk and lemon juice, and add this to the sugar mixture and continue to beat. Stir the sugar mixture into the flour mixture. In a small bowl, mix together the egg replacer powder and water and whip with a fork. Fold into the cake batter. Then into the same small bowl, mix together white vinegar and baking soda. It will be very foamy. Stir it briefly, and then add it to the cake batter. Fold it in, but do not mix too much. Pour cake batter into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case.
When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. (If you like to have very thick icing, then make double the amount of Coconut Icing.) Garnish cake with citrus zest, sliced lemon wheels and coconut shreds (coconut around the edge of the cake). (Other garnishing ideas include other fresh or dried fruit and edible flowers.)

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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey

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