Red Velvet Sponge Cake With Cream Cheese Frosting
INGREDIENT
Red Velvet Sponge Cake
250g Red Velvet Sponge Cake Mix (Aluminium Free Baking Powder)
250g Eggs
60g Water
60g Oil
Cream Cheese Frosting
375g Cream cheese
175g Butter
150g Icing sugar
1 Nos Lemon zest
50g Lemon juice
Toppings
Fresh Strawberry
Fresh Blueberry
Method
Red Velvet Sponge Cake (Aluminium Free Baking Powder)
- Preheat oven to 180° Celsius and line 8-inch mould with a parchment paper .
- Combine egg , water and BWY Red Velvet Sponge Cake Mix (Aluminium Free Baking Powder) and whisk on top speed for 7 minutes .
- Slowly fold in oil for 30 second .
- Pour bater in the mould and bake for 40 minutes .
- Let it cool before decorating .
Cream Cheese Frosting
- Whisk butter and icing sugar until creamy.
- Add in cream cheese and whisk until creamy.
- Add in lemon zest and lemon juice and whisk well.
Cake Decorating
- Cut the cake into 3 layers.
- Put the first layer on a cake board and spread cream cheese frosting on top. Repeat the same step for the second and third layer.
- Cover the whole cake evenly with the cream cheese frosting.
- Decorate the cake with fruits and pattern as you like.
