Red Velvet Cake

Makes: 18 cm (7 in) round cake SERVEs: 10–12

Preparation time: 30 minutes Cooking time: 25 minutes each

Cooling time: 30 minutes

250 ml (9 fl oz/1 cup) buttermilk

450 g (1 lb/ 3 cups) plain (all-purpose) flour

30 g (1 oz/¼ cup) cocoa powder

1 teaspoon salt

2 teaspoons baking powder

185 g (6½ oz) unsalted butter, softened

450 g (1 lb/2 cups) caster (superfine) sugar

1 teaspoon natural vanilla extract

3 large eggs, lightly beaten

2 teaspoons red food paste colour

1 tablespoon white wine vinegar

Preheat the oven to 170°C (325°F) and line four 18 cm (7 in) round springform cake tins with non-stick baking paper.

If you can’t find buttermilk, you can make your own by adding 2 teaspoons of lemon juice to 240 ml (8 fl oz) of milk. Leave this to rest for 5–10 minutes before using.

Sift the flour, cocoa powder, salt and baking powder together into a bowl and set aside. Using a standmixer, cream the butter, sugar and vanilla together for 5–10 minutes, or until light and fluffy.

Add the beaten eggs, a small amount at a time, still beating with the mixer to prevent the mixture from curdling.

Stir the red food colour into the buttermilk. Alternating, add some of the buttermilk and then some of the sifted dry ingredients to the butter mixture, until all added. Finally, add the vinegar but don’t overmix.

Pour the cake mixture into the prepared cake tins and create a well in the centre of each to prevent a large hump from rising. Bake for about 25 minutes, or until the cakes are springy to the touch and a skewer inserted into the middle comes out clean.

Remove the cakes from the oven and leave to cool in the tins for 10 minutes, then turn out onto wire racks, peel off the lining paper and leave to cool completely.

You can store the cakes wrapped in plastic wrap for 3 days or in the freezer for up to a month. Defrost overnight.