Youtor
Splenda GBBOInspired SugarFree Red Velvet Cake
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=6gLKo4Y-Lps
Win over the judges in your own home with this GBBO-inspired moreish Red Velvet Cake. A twist on the classic, it's made with Splenda low-calorie sweetener so it's a healthier option for the whole family. • Want to take part in our #SplendaBakeOff and be in with a chance of winning £200 in Amazon vouchers plus Splenda products? • For details on how to enter, head over to our Instagram Profile (www.instagram.com/splenda_eu) or Facebook Page (www.facebook.com/SplendaEurope). • Recipe instructions… • https://www.splenda.co.uk/recipes/red... • Ingredients: • Cake • -------------------- • 4 large eggs, room temperature and separated • 300g Plain flour • 45g Corn flour • 2 tsp Bicarbonate of soda • 2 tbsp Unsweetened natural cocoa powder • 1/2 tsp Salt • 120g Unsalted butter, softened to room temperature • 40g SPLENDA® Granulated • 240ml Vegetable oil • 1 tsp Vanilla extract • 1 tsp White vinegar • Red food colouring (gel or paste) • 240ml Buttermilk, at room temperature • —————————— • Cream Cheese Frosting • -------------------- • 300g Cream cheese • 75g Butter • 1 tsp Vanilla extract • 3½ tbsp SPLENDA® Granulated • Instructions • Cake • Preheat the oven to 180°C. Grease two 20cm cake pans and line the bottom of each tin with parchment paper. • Mix the flour, corn flour, bicarbonate of soda, cocoa powder, and salt together in a large bowl. Set aside. • In another bowl, beat the 4 egg whites until fluffy peaks form (about 3 minutes). Set aside. • Using a handheld or stand mixer, beat the butter and SPLENDA® together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed and mix again. Mix the food colouring with the vinegar in a little bowl until combined and then add this mixture and the oil, egg yolks and the vanilla extract to the butter and SPLENDA® mix and beat on high for 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed and mix again. • With the mixer on a low speed, add the dry ingredients in 2-3 additions, alternating with the buttermilk. Then gently fold the egg whites into the cake batter. The batter will be silky and slightly thick. • Pour the cake batter into the two pans, dividing the mixture evenly. Bake for 25-30 minutes or until the tops of the cakes spring back when gently touched and a cocktail stick inserted in the centre comes out clean. If the cakes need a little longer (as determined by wet crumbs on the cocktail stick), bake for 2-3 minutes longer and test again. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. • Frosting • In a large bowl using a handheld or stand mixer, beat all ingredients together on medium-high speed until smooth, about 2 minutes. Frosting should be soft, but not runny. • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the second layer and sprinkle some SPLENDA® over the top. • #gbbo #bakeoff #greatbritishbakeoff #splenda #diabetes #recipes #sugarsubstitute #bakeoff #noelfielding #mattlucas #splendayellow #baking #redvelvetcake #cooking #instructions #bake #sugarfree #lowcarb #cakes #cooking #treats #delicious
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