Homemade Blue Velvet Cake
Ingredients
- 85g unsalted butter, softened
- 160ml vegetable oil
- 450g caster sugar
- 1 teaspoon vanilla essence (preferably colorless)
- 350g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 240ml milk
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons royal blue color paste
- 1 drop violet color paste
Preparation
Preheat oven to 175°C. Grease 2 round 8-inch cake pans with butter.
Sift the flour. Add baking powder and salt. Stir gently with a hand whisk or spoon. Set aside.
Using a mixer, at medium speed, beat the butter until creamy.
Add sugar and oil, beat until combined and creamy. Use a spatula to scrape the sides of the bowl, add vanilla essence and beat.
Gradually and alternately add the flour mixture to the butter mixture, beating at medium speed. Ensure all ingredients are combined before adding the milk. When the batter is uniform, set aside.
In a separate bowl, beat the egg whites until foamy. Add cream of tartar. Beat at medium speed until stiff peaks form.
Using a spatula, gently fold the meringue (egg whites) into the batter. Ensure all ingredients are well combined. Add the blue and violet colors. Do not stir too vigorously or too much.
Divide the batter into the prepared pans. Bake for 30-40 minutes with top and bottom heat, until a toothpick inserted in the center comes out clean.
Remove from oven, let cool, and can be decorated with cream cheese frosting or vanilla buttercream.
