Monday, 1 June 2015

Red Velvet Cake

Few weeks ago, I received a message from a mum, asking me for a red velvet cake recipe for her little son, who was diagnosed with diabetes few months ago. I wish I could send him this cake, but I don’t think it would survive the journey to different continent :-)
If you miss some of the baking classics, that's a recipe for you. Moist and rich cake with a little hint of saltines. It tastes the best next day, so plan your baking ahead :)








































Sponge:
  • 225 g ground almond
  • 6 eggs, separated
  • 100 g xylitol (powdered)
  • 100g butter
  • 1 tbsp. Cocoa powder
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • Pinch of cream of tartar
  • 2 tsp. red food colouring
Frosting:
  • About 360 g full fat Philadelphia soft cheese ( 2 packets)
  • 100g butter
  • 70 g Xylitol, powdered (or to taste)
  • 1 tsp. vanilla extract
Preparation:
Sponge:
  • All the ingredients should be at room temperature
  • Prepare two round baking trays (about 20 cm diameter). Line it with baking paper and grease the sides with butter. Preheat oven to 180C.
  • Sift ground almond, cocoa, baking powder and salt into a bowl. For sifting ground almond I use colander as a it’s rather difficult to do it with a standard sift.
  • In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add xylitol, food colouring and vanilla extract and mix all together well.
  • In a large bowl whip egg whites with cream of tartar
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of mixed ground almond and fold it in gently. Add remaining flour and repeat folding in.
  • Pour the batter into the cake tins and bake for about 20 mins. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down.
Frosting:
  • Briefly beat together cheese with butter. Add xylitol and vanilla extract. 

Cake assembly:
  • Use about ¼ of the frosting to sandwich the cake together and swirl the rest over the whole cake. Use can decorate it with some crumbles you cut from the top of the cake or like me with desiccated coconut. 

Enjoy J 
Nutrition information:
Whole Cake
1 slice (1/12 of the cake)
Carbohydrates
80g
6.7g
Calories
5168
430

8 comments:

  1. Wonderful recipe? Does it keep okay refrigerated if not eating in one sitting?

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    Replies
    1. Yes. It was even better next day :)

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  2. What does "g" Stand for in the measurements? How do I convert the measurements to cups?

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  3. 'g' stands for gram. You may use this conversion chart http://dish.allrecipes.com/cup-to-gram-conversions/

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  4. Hi - do you have to use Xylitol for this receipe please? I'm desperate to try it but only have Canderel! I've noticed that some of your receipes give the non diabetic sugar amount but then says to add the equivalent sweetener of your choice. Is there a reason for this please? As a suggestion would it be easier to give the sugar equivalent so it's easier for people to convert to the sweetener of their choice? You have so many wonderful receipes that I can't wait to try!

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    Replies
    1. Hi Michele. Thank you for suggestion. Maybe I should state what kind of sweetener works the best in each recipe. In most of my recipes I use xylitol or erythritol and the reason is that they are nearly like sugar. In the cakes like red velvet (or any other sponge cake)I would recommend using one of them. They give the volume and help the cake to rise a bit (which is rather difficult in low carb baking). Sweetener like Canderel is better for no bake cakes, cheesecakes, brownies or sweets. For cupcakes and sponge cakes I recommend xylitol or erythritol

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  5. Do you think I could use this recipe for cupcakes? I guess I should give it a try...

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