 | The Red Velvet Rose10 to 12 slices Rose Levy Beranbaum, The Baking Bible, (IG: @realbakingwithrose) / Cookbook Author, New York; Photo Credit: Ben Fink |
| For the Batter: | |
| • | 1/2 cup (120 g.) large egg whites, at room temperature |
| • | 2 1/2 tbsp. (37 g.) red liquid food color |
| • | 2 tsp. pure vanilla extract |
| • | 2 1/2 cups (250 g.) bleached cake flour (or bleached all-purpose flour), sifted into the cup and leveled off |
| • | 1 tbsp. plus 2 tsp. (22.2 g.) baking powder |
| • | 1 1/4 tsp. (2.5 g.) unsweetened cocoa powder |
| • | 3/4 tsp. (4.5 g.) fine sea salt |
| • | 1 1/4 cup (350 g.) superfine sugar |
| • | 5 tbsp. (71 g.) unsalted butter (65°F to 75°F/19°C to 23°C) |
| • | 1/3 cup (72 g.)canola or safflower oil, at room temperature |
| • | 3/4 cup plus 1 tbsp. (197 g.) low-fat buttermilk |
| • | Special equipment: One 10 cup metal rose (or other shape) fluted tube pan, coated with baking spray with flour, preferably Baker’s Joy |
| For the Raspberry Glaze: | |
| • | 2/3 cup (145 g.) The Perfect Purée Red Raspberry Puree, thawed |
| • | 1 tsp. (5 g.) lemon juice, freshly squeezed |
| • | 1/3 cup (67 g.) sugar, preferably superfine |
| Method for the Batter: | |
| 1. | Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C. |
| 2. | In a medium bowl, whisk the egg whites, red food color, and vanilla just until lightly combined. |
| 3. | In a medium bowl, whisk together the flour, baking powder, cocoa, and salt. |
| 4. | In the bowl of a stand mixer fitted with the flat beater, mix the sugar, butter, and oil on medium speed for 2 minutes. It will be smooth and creamy. Add the flour mixture and buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium-high and beat for 1-1/2 minutes. Scrape down the sides of the bowl. |
| 5. | Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small spatula. |
| 6. | Bake for 45 to 55 minutes or until a wire cake tester inserted in center comes out clean and the cake springs back when pressed lightly in the center. The cake will be domed above the rim of the pan and the sides should start to shrink from the sides of the pan only after removal from the oven. |
| 7. | Let the cake cool in the pan on a wire rack for 10 minutes. Invert it onto a wire rack that has been lightly coated with nonstick cooking spray. |
| Method for the Raspberry Glaze: | |
| 1. | In a small glass cup or bowl, stir together the Red Raspberry Puree, lemon juice, and sugar until it dissolves. The glaze can be stored for 10 days refrigerated or for 1 year frozen. It can be thawed and refrozen at least three times without flavor loss. |
| 2. | Using a removable tart pan bottom or two large pancake turners, lift the cooled cake onto a serving plate. Slip a few pieces of parchment under the cake. Brush the entire cake with 1/2 cup of the sauce. Remove the strips. |
| 3. | Serve with lightly sweetened whipped cream. If desired, use the remaining sauce to drizzle on the plates. |