Description
Red velvet cake mix is a convenient baking premix used to produce the classic red velvet cake, a soft cocoa-flavoured sponge known for its smooth ?velvet? crumb and deep red colour. The cake originated in North America in the early 20th century and became especially popular in the southern United States, traditionally served with cream cheese or ermine frosting.
The mix is typically used to prepare layer cakes, cupcakes and tray bakes by simply adding eggs, oil and water. It can also be adapted for muffins, cake pops and dessert bases, or customised with chocolate chips, nuts or fillings. Red velvet cake mixes are valued for their consistent texture, balanced vanilla and cocoa flavour, and vibrant colour.
Alternative naming includes red velvet cake premix or red velvet cupcake mix.
Recipe: Add 1Kg Premix , 8 Jumbo Eggs, and 400ml Water into a mixing bowl. Whisk on slow speed for 1 minute to combine the ingredients. Stop the mixer and scrape down and bottom of mixing bowl. Whisk on high speed for 8 minutes. Pour into greased baking tin. Bake in oven at 180??C for 35-40 minutes or until baked through.
??190??C for 20-25min.
Ingredients: Sugar, Cake Flour, Starch, Cocoa Powder, Emulsifier (Glucose solids, Skim Milk Powder, E472b, E477). Leaving agents (E450(i), E500), Flavouring, Colouring (E122), Salt and Stabiliser (E415).. Allergens: Gluten, Milk.. Store in a cool dry place. Nuts processed on premises. Origins: SA.
