Rudolph Red Velvet Cake
Ingredients
225g butter (softened)
250g caster sugar
1 tsp vanilla extract
3 eggs
300g self raising flour
40g cocoa
180ml buttermilk
50ml red food colouring
200g fresh raspberries
Topping
4 egg whites
1/2 tsp cream of tartar
200g caster sugar
Setup your BBQ for indirect cooking at around
160C/320F. Cream your butter, sugar and vanilla
together until they become light and fluffy. Next
add your eggs one at a time. Add your flour, cocoa, buttermilk and red food colouring then stir.
Pour your mixture into a lightly greased cake tin
(20cm) and spread it around evenly. Cook it for
around 85 mins, it should be firm to touch and
dipping a knife into it should come out clean.
When it is cooked turn it out onto a cooling rack
and allow it to cool. To make your marshmellow
topping put the egg whites, cream of tartar and
sugar in a glass bowl over a saucepan of simmering water and whisk it until it thickens and
forms peaks. Cut the cake in half horizontally
and spread your topping inside along with raspberries then repeat on the top.