I overlooked her mentioning that it was a Birthday Cake. Honestly, I am better off not having had full awareness that it was a birthday cake. I might have chickened out of doing it. But this red velvet Inkomazi cake is fool proof. Baking is a science that needs patience and precision for sure. This cake needs the same, the simple ingredients and exact measurements are what makes me so comfortable. Wet ingredients into dry ingredients and that’s all. For a quick fix, ChellzKitchen has a few minutes microwave recipe available on our page. The texture is not 100% the same as an oven baked cake, but for cravings and quick tea time bakes, yes! Just make sure to always have a tub of cream cheese and you’ll be ready to razzle and dazzle at a moment’s notice.
I baked and kept the sponge in the fridge overnight. In the wee hours of the morning when we start getting ready for the school day, I juggled preparing breakfast and frosting the cake while hubby got the boys up to go shower, sorted uniform and made the kids’ school lunches #Mopako101 with Nutriday Yoghurt Snax. I have no idea why I like constructing cake boxes, but it is one of my favourite things to do when getting ready to make deliveries. I am not sure if it's the arts and crafts in me having fun or if subconsciously it’s because I’m aware that the job is done and I can throw off my apron and kick my feet up. Also, it’s a very confectionery ‘chefy’ thing to do. Can we re-look the layout of this city, kana ke buela ko godimo? Besides the recent floods we experienced, it is a challenge to get across town. Koore if you are to leave home you need to be sure where you are going, what you are going to get and if there are any additional stops you can make on the way to avoid making other trips at a later time. The school run has to undoubtedly be one of the biggest daily missions we encounter. Ah! Bumper to bumper traffic every morning is a nightmare. The only upside is that it is an opportunity for you to bond with the kids, find out what’s happening at school, prep for spelling and mental tests, or engage with great radio programming that also caters for them. We dropped off the kids and I somehow managed to doze off for the 30 minutes it took to deliver the cake. Honestly, mornings are hubby’s forte. I am usually locked, loaded and ready to shoot kabo pas10-yaana.
Ingredients
Red velvet cake is often paired with cream cheese frosting. 2¼ cups cake Flour 3 tbsp corn flour 3 tbsp cocoa powder ½ tsp baking soda 1 tsp baking powder ½ tsp Salt 6 tbsp butter ¾ cup vegetable oil ¾ cups sugar 3 large Eggs 1 tbsp vanilla essence 1½ tsp white vinegar 3½ tbsp red food colouring ¾ cup Inkomazi
Instructions
Preheat oven to 180°C. In a bowl, sift together your flour, corn flour, cocoa powder, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside. In another bowl, add in your butter, vegetable oil and sugar. Mix until light and creamy. Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs). Add vanilla, vinegar and red food colour, and mix well. Now set your mixer aside as the remainder of the batter will be finished after. Finish by adding half your dry ingredients to your wet mixture, fold with a spatula until just combined. Add the remaining dry ingredients and fold it until combined. Do not over mix. Distribute batter evenly into the two cake tins, and bake for 30 minutes or until a toothpick comes out clean. Create layers for yourself after whipping some cream cheese to an easily spreadable (cream like) consistency. Generously spread the cream cheese atop the first cake sponge, place the other gently atop the spread. This can be repeated as required, dependent on number of layers preferred. The cream cheese can also serve as a final topping on the cake, giving allowance to sprinkle small treats like Astros, smarties or even crumbled chocolate bits.
