Part A – Red Velvet Cake Sponge
- 120 g all-purpose flour
- 200 g caster sugar
- ½ tsp cocoa powder
- 20 g beetroot powder
- ½ tsp red food colouring
- 1 tsp baking powder
- ½ tsp salt
- 4 units eggs (Size A)
- 1 tsp vinegar
- 60 g milk
- 60 g oil
- Zest from one whole orange
Part B – Cream Cheese Mousse
- 300 ml Water
- 30 g STAR BRAND custard powder
- 250 g cream cheese (Room Temperature)
- 80 g sugar
- 1 tsp salt
- 1 g citric acid
- 75 g whipping cream
- 75 g Greek yoghurt
- Zest from one whole orange
Red Powder Topping
- Off Cuts Baked Red Velvet Sponge
Part A – Red Velvet Sponge
- Mix all dry ingredients and sift through a drum sifter.
- Separate the egg white and yolk. In a mixer, whisk the egg whites until lightly fluffed-up. Slowly incorporate sugar into the egg white while whisking until it is smooth and silky with soft peaks. Once peaked, incorporate the yolks one at a time and continue whisking until fully incorporated
- Add in the orange zest and sieved dry ingredients into the beaten eggs in three batches. Fold until it's evenly distributed before adding the next batch.
- Add the remaining wet ingredients and lightly fold it.
- Line the ring mould with oil and flour and wrap the base with parchment paper.
- Preheat the oven at 160°C and pour the batter into the ring.
- Gently tap out excess air bubbles and bake for 30 minutes.
- Once done, remove from the oven and turn it over onto a cooling rack.
- Once cooled, remove the cake from the ring and cut the cake into two pieces of 10 cm diameter with the thickness of 2 cm. Place them in the chiller.
- In a blender, blend the remaining off-cuts into crumbs and lightly spread them out on a tray in the fridge to dry out.
Part B – Cheese Mousse
- In a saucepan, mix water and custard powder well and bring the mixture to a boil.
- Once thickened, remove it from the heat and add in cream cheese, salt, citric acid and whisk until smooth.
- In another mixer bowl, whisk together sugar, whipping cream and Greek yoghurt until smooth.
- Gradually add the custard base in step number 2 and fold it until it is well mixed. Put the mousse in a piping bag.
Part C – To Construct
- Wrap the 6 inches ring mould tightly with a cling wrap, in order to hold the mousse.
- Insert the first sponge disc in the center, at the base of the mold. Fill the side of the ring at the same level as the sponge disc with cheese mousse using a piping bag to avoid air bubbles.
- Zest half of the orange onto the first sponge.
- Fill the top of the sponge with more cheese mousse to create an intermediate layer with 1.5 cm thickness.
- Next, insert the second disc onto the center of the piped mousse and gently press it down. Repeat step 2 and 3.
- Spread the remaining mousse on top of the cake and lightly level it with an offset spatula.
- Sprinkle a generous amount of the dehydrated processed sponge and place the whole cake in the freezer for 2 hours.
- Gently heat up the sides of the mould with a torch to remove the cake from the mould. A towel that has been soaked in hot water will work as well. Wrap the hot towel around the cake ring to get the same result. The cake will be released from its mould once the side melts slightly.
- Transfer it onto a serving dish and serve.
Yield: 6 Inches Round Cake Pastry Height: ± 55 mm Equipment: 15 cm springform cake tin mould