Red Velvet Cake

Instructions

Red Velvet Genoise:

1. Add sugar to whole eggs + egg yolks and raise the temp. to 40°C using hot water bath.
2. Whip until the batter becomes thick enough to draw a ribbon shape on top.
3. Add sifted cake flour + cocoa powder and fold them in carefully.
4. Add melted butter + buttermilk and mix well.
5. Bake at 165°C for approx. 30mins.

Microwave Sponge:

1. Add eggs and sugar into a bowl and bring the temp up to 40°C.
2. Whisk until you get a lot of volume + ivory color.
3. Sift in the cake flour and mix well.
4. Add the melted butter as well as the food coloring and mix well.
5. Pour the batter into a cup.

Cream Cheese Frosting:

1. Make sure the cream cheese and butter are at room temp (20℃)
2. Smooth out the cream cheese by lightly beating it.
3. Sift in the sugar powder and mix.
4. Smooth out the butter and add it in.
5. Add in the lemon zest, followed by heavy cream.
6. If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.

Assembly:

1. Please refer to the video for the assembly. The piping nozzle I used is 806, 865, 868.