Red Veffle Cake
A waffly silly cake
If you want a Red Velvet cake recipe you can make in a waffle maker for a bit of silliness, here you go. If you want a much more serious Red Velvet Cake, try this one:
Ingredients:
Makes 4 Red Veffle Layers
1 large egg
20g melted salted butter
55g full fat yogurt
25g white granulated sugar
25g soft light brown sugar
1 tsp vanilla extract
1/2 tbsp cocoa powder
red food colouring
50g plain flour (for gluten free use plain gluten free flour + pinch of xanthan gum)
1/4 tsp white wine vinegar
1/2 tsp baking powder
Cream Cheese Frosting
125g soft salted butter
100g icing sugar
1 tsp vanilla extract
180g cream cheese
HOW TO:
• Put your waffle maker on to preheat.
• To a large bowl, add the egg, butter, yogurt, sugar, vanilla, cocoa powder and mix well with a balloon whisk until there are no lumps.
• Add the food colouring (you can leave this out and have a Brown Veffle cake if you prefer), mix until the colour is even, add enough to get the intensity of red you want.
• Add the flour (and xanthan gum if making gluten free) and whisk in until the the batter is smooth.
• Add the vinegar and mix in.
• Whisk in the baking powder just before you’re ready to pour the mix into the preheated waffle maker.
• If your waffle maker isn’t reliably non-stick, give it a quick brush with some cake release.
• Pour the batter into the waffle maker and swiftly level the batter. When you close the lid the batter will fill out the space so you don’t need over work or ‘over level’ it. If you don’t have a quadruple waffle maker, cook as many at a time as your machine can make.
• Cooking times will vary for all machines, but as a guide I cook it for 1 minute then switch it off and leave it for 5 minutes in the residual heat.
• Carefully remove the cake waffles and leave to cool on a rack.
• Make the cream cheese frosting. To a medium bowl, add the icing sugar, sieving the lumps out if you can be bothered. Add the butter, which should be soft enough that you can easily mix the two together with a spatula. When smooth, add the cream cheese and mix in.
• Scrape the frosting into a piping bag, this isn’t essential but it does make it easier to fill the waffle pockets. Pipe the frosting into the pockets on both sides of all four waffle layers, levelling the frosting with a palette. Stack the waffle layers on top of each other, coat the sides and top with frosting. If you want a ‘semi-naked’ Red Veffle cake, scrape the frosting back on the top to reveal the distinctive waffle pattern.
• Chill the cake for at least 90 minutes, removing it from the fridge 15 minutes before serving.
• Enjoy-ffle!
Tat x
