Dessert

Red velvet and cranberry cake with meringue frosting

Name: Red velvet and cranberry cake with meringue frosting recipe
Yield: 8
Ingredients: 450g plain flour; 150g self-raising flour; 40.00 ml cocoa powder; 2 tsp bicarb soda; 550g caster sugar; 250ml buttermilk; 250g sour cream; 250ml vegetable oil; 4 eggs, lightly whisked; 15g tube red gel food colouring; 20.00 ml white vinegar; 100g frozen cranberries, thawed; 6 egg whites; 660g caster sugar; 250ml cranberry juice; 55g caster sugar

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P155 Red velvet and cranberry cake with meringue frosting

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Dec 06, 2022

Kim Coverdale layers up for Christmas with this cranberry red velvet cake.

3 cups (450g) plain flour, sifted
1 cup (150g) self-raising flour
2 tbs cocoa powder
2 tsp bicarb soda
2 1/2 cups (550g) caster sugar
1 cup (250ml) buttermilk
1 cup (250g) sour cream
1 cup (250ml) vegetable oil
4 eggs, lightly whisked
15g tube red gel food colouring
1 tbs white vinegar
100g frozen cranberries, thawed

Fluffy meringue frosting

6 egg whites
3 cups (660g) caster sugar

Cranberry syrup

1 cup (250ml) cranberry juice
1/4 cup (55g) caster sugar

Method

1.

Preheat oven to 180°C. Grease two 20cm round cake pans and line with baking paper. Sift flours, cocoa and bicarb into a large bowl. Stir in sugar. Make a well. Add buttermilk, sour cream, oil, eggs, food colouring, vinegar and 1/2 cup (125ml) hot water. Whisk until well combined. Pour mixture evenly between prepared pans. Bake for 1 hour-1 hour 10 minutes until a skewer inserted in both centres comes out clean. Stand for 10 minutes before turning onto wire racks to cool completely.
2.

For the meringue frosting, whisk egg whites, sugar and 1/3 cup (80ml) water together in a large heatproof bowl. Place bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Using an electric hand mixer, beat mixture for 20 minutes or until stiff peaks form. Remove bowl from heat. Continue to beat for 10 minutes or until mixture has cooled and sugar has dissolved.
3.

For the cranberry syrup, place cranberry juice and sugar in a small saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Boil for 8-10 minutes or until mixture thickens slightly. Set aside to cool completely.
4.

Cut each cake in half horizontally. Place one cake half, cut side up, on a serving plate. Brush with some of the cranberry syrup. Top with 3/4 cup fluffy frosting. Continue layering cakes with syrup and frosting, finishing with a cake layer.
5.

Spread remaining frosting over top and sides of cake. Decorate with cranberries and drizzle with remaining syrup to serve.