Red Phantom Cake
adapted from The Hummingbird Bakery cookbook
- For the cake
- 60g unsalted butter
- 150g caster sugar
- 1 egg
- 1.5 tbsp red food colouring
- ½ tsp vanilla extract
- 1 tbsp cocoa powder
- 150g plain flour
- ½ tsp bicarbonate of soda
- 120ml buttermilk
- 1½ tsp vinegar
- raspberries to decorate
- Preheat the oven to 180°C and butter the skeleton cake tin.
- Beat the butter and caster sugar together for a few minutes
- Add the egg and beat until the mixture is thick
- Add the food colouring and vanilla extract and mix well.
- Sift together the cocoa powder, flour and bicarbonate of soda in a bowl and set aside for a moment.
- Mix together the buttermilk and vinegar in a jug.
- In alternate turns add the flour and the buttermilk mixtures to the rest of the batter. You should add the flour in 3 additions and the buttermilk in 2 additions, starting and ending with the flour. Mix until just incorporated.
- Pour into the skeleton cake tin and bake for 30-35 mins.
- Rest for 10 mins in the tin and then turn out onto a cooling rack.
For the frosting
adapted from ‘Baked in America’ from the Outsider Tart boys
adapted from ‘Baked in America’ from the Outsider Tart boys
- 300g cream cheese
- 250g mascarpone
- 140g caster sugar
- 1 tsp vanilla extract
Beat all the ingredients until thick and fully incorporated and the right consistency for piping.