How To make Waldorf Astoria Red Velvet Cake

HOW TO MAKE|PERFECT RED VELVET CAKE AT Home|CAKE | WITH CREAM CHEESE FROSTING|CREAM CHEESE|Khizran

INGREDIENTS
.3 CUPS
.4 EGGS
.2 CUP SUGAR
.1 tsp Baking Soda
.2 Tbsp Coco Powder
.1/2 Cup Unsalted butter
.1/2 tsp Salt
.1 Cup Oil
.1 Tbsp Vanilla Extract
.1 tsp white Vinegar
.1 Cup butter Milk
. Red Color

CREAM CHEESE FROSTING
.500 Gm Cheese Cream
.3/4 Cup Unsalted Butter
.5 & 1/2Cup Icing Sugar
.1&1/2 tsp Vanilla Extract
.Pinch of Salt

INSTRUCTIONS
. Pre heat Oven for 180°C
.Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
.beat butter & Sugar together on Medium high Speed for 2 to 3 minutes
. Add Oil, Egg Yolk, vinegar, Vanilla Extract & beat for 2 minutes on high Speed
. add the dry ingredients in 2-3 additions alternating with the butter milk.
. Add Food Color & beat for few minutes
. Beat Egg whites for 3 minutes or until fluffy
. Fold Egg whites into cake mixture & beat for 2 Minutes
. Fold mixture into greased pan & bake for 40 minutes or until cake is done
Decorate as per your desire

Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.
Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beetroot or red food coloring may be used for the color.
Velvet cake is thought to have originated in Maryland early in the 20th century. Beginning in the 19th century, velvet cake, a soft and velvety crumb cake, came to be served as a fancy dessert, in contrast to what had been the more common, coarser-crumbed cake. At around the same time, devil's food cake was introduced, which is how some believe that red velvet cake came about. The difference between the two cakes is that devil's food cake uses chocolate and red velvet cake uses cocoa.

When foods were rationed during World War II, bakers used boiled beetroot juices to enhance the color of their cakes. Beetroot is found in some red velvet cake recipes. Beetroot was and is used in some recipes as a filler or to retain moisture. Adams Extract, a Texan company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe are well known in the United States from New York City's famous Waldorf-Astoria Hotel, which has dubbed the confection Waldorf-Astoria cake. However, it is widely considered a Southern recipe. Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy, but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.

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