Red Velvet Sliced Cake

This Red Velvet Sliced Cake is a stunning classic with its signature deep red hue and velvety-soft texture. Infused with a hint of cocoa and layered with smooth, tangy cream cheese frosting, each slice delivers a perfect balance of sweetness and richness. Elegant and indulgent, this cake is perfect for any celebration or as a show-stopping dessert.

Prep

1 hr

Bake

45 mins

Total

1 hr 45 mins

Yield

40cm x 30 cm cake

Ingredients

Sponge Cake (40cm x 30cm)
• Canola Oil | 107624 | 84 g
• RedMan UHT Full Cream Milk | 103602 | 84 g
• RedMan Fine Sugar -1 | 1416 | 20 g
• Egg Yolk | 12088 | 6 nos.
• RedMan Cake Flour | 1242 | 90 g
• RedMan Dried Red Yeast | 56761 | 20 g
• Egg White | [Not Provided] | 6 nos.
• RedMan Cream of Tartar | 63051 | 3 g
• RedMan Fine Sugar -2 | 1416 | 110 g

Ruby Ganache Filling
• RedMan UHT Whipping Cream | 106311 | 100 g
• Ruby Chocolate | 107177 | 80 g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 40 g

Raspberry Jam
• Ravifruit Raspberry Puree | 50472 | 100 g
• RedMan Caster Sugar | 1417 | 50 g
• RedMan Pectin LM | 200419 | 3 g

Instructions

**Method**
1. Separate the egg white and egg yolks.
2. In a separate bowl, add in oil, milk, and sugar-1. Mix together.
3. Add the egg yolk and the flour, cocoa powder, and red yeast.
4. Mix sugar-2 with cream of tartar.
5. Slowly add in egg white until soft peak texture.
6. Mix the two mixtures together.
7. Bake in 155°C with fan mode in the middle rack for 18-22 minutes.

**Method**
1. Boil the dairy cream and melt the ruby chocolate.
2. Keep in the chiller overnight.
3. Whip the non-dairy cream and fold it in, then use.

**Method**
1. Mix sugar with pectin LM, add to puree and bring to 70°C.
2. Keep in the chiller overnight.