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.