Eggless Red velvet cake

I made this beautiful cake for a birthday. The birthday girl was absolutely delighted and loved how it tasted. Though it was made without eggs, the cake turned out perfectly moist and balanced the tastes of chocolate, buttermilk and vanilla to replicate the classic red velvet flavour

Ingredients:

• 1 cup powdered sugar (200 gm)

• 1 and 1/2th cups (approx 180 grams) plain flour

• 1 tsp baking soda

• 1/2 cup butter

• 1 tsp vanilla extract

• 1 and 1/4th cup Milk (250 ml)

• Approx 3-4 tablespoons yogurt (70 ml)

• 2 tsp red food colour

• 1 and 1/2 tablespoon Cocoa powder

• 2 teaspoons lemon juice

Method:

1. Heat the oven to 180°c.

2. In a separate bowl mix together the milk and lime juice, let this sit for 5 mins so it makes the buttermilk

3. Sift the flour, coco powder and baking soda in a bowl and mix to combine

4. Beat butter and sugar till it is pale and light

5. Fold in the dry mix and buttermilk and yogurt in an alternate fashion starting and ending with dry ingredients

6. Add vanilla extract and red food colour

7. Line 2x 7 inch pans with baking paper and pour the batter.

8. Bake the cakes for 25-30 mins

9. Let them cool and begin with the icing

Frosting: Ingredients:

• 1 tsp vanilla extract

• 200 gm heavy whipping cream

• 2-3 tablespoons icing sugar

• Red food colour

• One star tip icing nozzle and icing bags, few drops of red colouring, rose tip and other icing nozzles as required

Method:

1. Whip cream till soft peaks form

2. Add in sugar and continue to beat till a you have defined peaks

3. Add few drops of vanilla extract

4. Let the icing set in refrigerator for about half an hour

5. If the cakes have domed, cut off the domes to level the cakes and sandwich two cakes using 1/3rd of the whipped cream

6. Coat the cake in a crumb coat and refrigerate for 30 mins

7. Once the crumb coat sets, coat with final frosting

8. Make a 2 tone icing by adding a few drops of red colour to one side of the piping bag

9. Pipe out rosettes, flowers as desired