Monday, 25 May 2015

Red Velvet Butterscotch Cake


This is another recipe made in my fantastic multicooker from Redmond. Have you seen my other ones for mini churros and chocolate bread witha lime curd swirl? Check them out if you haven't already.

The RMC-M4502E multicooker is so versatile. If you are thinking it’s just a slow cooker, you’d be wrong, it is so much more! Don't get me wrong, it can be a slow cooker, but in this you can also steam food, fry, bake bread, cook pasta, cook meat, soups, stews, make cakes, you name it.
And that’s what I did this time in the multicooker – I baked a cake.


To give things a bit of a twist, I combined two cakes into one and came up with a red velvet butterscotch cake. These cake batters had very contrasting colours – one a beige golden cake colour, the other a crimson hue. After making them I transferred the batters to two separate piping bags and piped the cake batter directly into the bowl of the multicooker.


The bowl is removable, so I could do this on the kitchen worktop quite easily. The bowl has a high quality non-stick surface called Anato which is more scratch resistant than Teflon, which meant I didn't even need to grease the bowl. So I gaily piped my batter into the bowl and had a random design a bit like a sun burst. If you try this I’m sure you could come up with something even more elaborate!


I baked the cake for 30 minutes on ‘cake’ setting on the multicooker. I didn't pry before the time was up. When I popped open the lid, my cake had risen and looked fantastic. It was a bit like an art project, seeing how the colours melded together whilst baking, yet staying separate.


The cake popped out of the bowl with ease and I left it to cool. I split it in half when cool and spread some sweetened cream in between the layers.


The flavours of the cakes together we're a hit for my mum and Disneyboi who were my taste testers.


Each bite had a mix of everything going on.



This cake was so easy to make in the multicooker. I didn't need to switch on the oven, preheat or even grease separate cake tins. And the 3D cooking process of the multicooker, means that heat surrounds whatever is in the cooker, and left a very tender baked cake.

Having made this I can say that baking with a Redmond RMC-M4502E multicooker is so easy, fast and efficient! Plus the texture of the baked cake is lovely and light.

Here's how I made it…

Red Velvet Butterscotch Cake


Thumbnail Url Two cakes in one!
Red Velvet and Butterscotch Flavour
(Loosely adapted from BBC Good Food and Nigella)
Cuisine: Dessert Category: Cake Yields: 8" Cake
Prep Time: Cook Time: Total Time:
 
Red  Velvet Cake Ingredients
  • 175 grams plain flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 50 grams unsalted butter, softened
  • 100 grams caster sugar
  • 1 teaspoon vanilla extract
  • 1 medium egg
  • 80 ml buttermilk
  • ½ teaspoon white vinegar
  • Red food colouring
 
Butterscotch Cake Ingredients
  • 50 grams unsalted butter, softened
  • 50 grams light brown demerara sugar
  • 1 egg
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • 150 grams plain flour
  • 25 grams cornflour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 2-3 tablespoons milk
Filling Ingredients
  • 200 ml double cream
  • 1 teaspoon vanilla extract
  • 2 teaspoon granulated sugar (or more to taste)

 
Instructions
  1. In a bowl sift together the flour, cocoa, baking powder and bicarb for the red velvet cake.
  2. In a separate bowl cream together the butter and sugar until pale and fluffy. Add the vanilla and egg and beat in.
  3. Stir in the flour mix and when combined stir in the buttermilk and vinegar. Lastly add red food colouring until you get a shade of red that you like – the amount will vary on the type you use.
  4. In another bowl, for the butterscotch cake, cream together the butter and sugar until pale and fluffy too. Beat in the egg, syrup and vanilla.
  5. Sift together the flours, baking powder and cinnamon then add to the wet mix. Stir until combined. Add milk until you get a dropping consistency.
  6. Transfer both batters to disposable piping bags and pipe directly into the bowl of the multicooker. Be as creative as you like.
  7. Set the multicooker to ‘CAKE’ for 30 minutes. After this time open the lid and allow to cool for 5 minutes before removing from the bowl. Allow to cool completely.
  8. Slice the cake in half when cooled.
  9. Beat the double cream until thick, stirring in the vanilla and sugar.
  10. Spread the cream on the bottom half of the cake and then place the top half of the cake on.
  11. Enjoy your Red Velvet Butterscotch Cake


Disclosure Statement: I received the multicooker free to review. I have been paid to develop this recipe using the multicooker. This post uses affiliate links.

12 comments:

  1. Yahoo, a return to 'proper' colouring! The cake looks splendid, and a great flavour combination, big slice for me please!

    ReplyDelete
    Replies
    1. Yes, my natural colour phase was short-lived!!

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  2. I can't wait to get a Redmond:The more gorgeous cakes and dishes I see, the more I want one! This looks delicious!

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  3. I want that cooker now! Love the contrast of the red velvet and the butterscotch cake. It sound delicious!

    ReplyDelete
    Replies
    1. It is so versatile Ros, you will love it when you get one!

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  4. Wow this looks awesome! I love the colours and flavour combination. Fantastic that this can be made in a slow cooker.

    ReplyDelete
    Replies
    1. Soooo much more than a slow cooker Kat!

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  5. Wow, that looks seriously good Stuart. Loving the new banner too!

    ReplyDelete

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