Red Velvet Rose Cake
- Yield: 10-12 servings
If you do not want to use red food coloring, you may substitute an equal amount of beet juice, although the color will not be as vibrant. Roast the well-washed, unpeeled beets, with an inch of root and stems intact, in an aluminum foil package at 350F for about 45 minutes for medium beets or up to about 1 hour and 15 minutes for larger ones. Remove the beets and pour the juice from the foil into a small container. For more chocolate flavor, you can use up to ¼ cup cocoa, sifted before measuring, decreasing the flour by the same amount.
- 4large egg whites, room temperature
- 2 1/2tablespoons red liquid food coloring
- 2teaspoons Pure vanilla extract
- 2 1/2cups bleached cake flour, sifted into the cup and leveled off
- 1tablespoon plus 2 teaspoons baking powder
- 1 1/4teaspoons unsweetened cocoa powder
- 3/4teaspoon fine sea salt
- 1 1/4cups superfine sugar
- 5tablespoons unsalted butter
- 1/3cup canola or safflower oil, room temperature
- 3/4cup plus 1 tablespoon low-fat buttermilk
- Raspberry Sauce
- 3cups frozen raspberries with no added sugar (one 12 ounce bag)
- 1teaspoon lemon juice
- 1/3cup granulated sugar
- Preheat the Oven 20 minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350F. Coat one 10 cup metal rose (or other shape) fluted tube pan with baking spray with flour, set aside.
- In a medium bowl, whisk the egg whites, red food coloring, and vanilla just until lightly combined.
- In a separate medium bowl, whisk together the flour, baking powder, cocoa, and salt.
- In the bowl of a stand mixer fitted with the flat beater, mix the sugar, butter, and oil on medium speed for 2 minutes. The mixture will be smooth and creamy. Add the flour mixture and buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium-high and beat for 1½ minutes. Scrape down the sides of the bowl.
- Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small spatula.
- Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the sides comes out clean and the cake springs back when pressed lightly in the center. The cake will be domed above the rim of the pan and the sides should start to shrink from the sides of the pan only after removal from the oven.
- Let the cake cool in the pan on a wire rack for 10 minutes. Invert it onto a wire rack that has been lightly coated with nonstick cooking spray.
Frozen berries must be used to make the sauce because freezing breaks down some of the cell structure, which releases some of the berries’ liquid, making it possible to thicken this liquid while preserving the freshness of the uncooked pulp. Be sure to use frozen berries with no sugar added. The juices from berries in syrup cannot be reduced as much because the sugar starts to caramelize.
- In a medium strainer suspended over a deep bowl, thaw the raspberries completely. This will take several hours. (To speed thawing, place the strainer and bowl in an oven with a pilot light or turn on the oven light.) Press the berries to force out all the juice. There should be about ½ cup of juice. Set aside the raspberries.
- In a small saucepan, boil the juice over medium-low heat until it is reduced to 2 tablespoons. Pour the syrup into a glass measure with a spout, lightly coated with nonstick cooking spray, to stop the cooking and to cool.
- Puree and use a finemesh strainer suspended over a bowl to remove all of the seeds. There should be ½ cup of puree. Stir in the reduced raspberry syrup and lemon juice. There should be about ⅔ cup raspberry sauce. (If there is less, simply add proportionately less sugar. The correct amount of sugar is half the volume of the puree.) Stir the sugar into the sauce until it dissolves. The sauce can be stored for 10 days refrigerated or for 1 year frozen. It can be thawed and refrozen at least three times without flavor loss.
Serve: Transfer the cooled cake onto a serving plate. Slip a few pieces of parchment under the cake. Brush the entire cake with ½ cup of the sauce. Remove the strips. Serve with lightly sweetened whipped cream and if desired, use the remaining sauce to drizzle on the plates.
Store: Airtight: room temperature, 1 day; refrigerated, 3 days; frozen, 2 months.
Excerpted from The Baking Bible, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.