Red Velvet Cake

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• A pinch of salt
• 3 eggs
• 1 cup oil
• 1 cup milk
• 1 tablespoon vanilla
• 1 tablespoon cocoa powder
• 1 tablespoon red food coloring
• 1 cup sugar
• For the filling:
• Whipped chantilly cream
• Strawberries
• This special recipe is from the chef and friend of the Shou Tabkhin Today website:
• Laila Hamoud
• Click on Laila's name to visit her profile page on our website
• To get Laila's recipe for mini uthmaliyyeh dessert, click this link: Mini Uthmaliyyeh
• For more from Laila, here is Creme Caramel

Method

1. Beat the eggs for three minutes, then gradually add the sugar and vanilla while continuing to beat.
2. When the mixture becomes creamy and airy, add the oil and beat briefly, then add the milk and beat again.
3. Sift the flour, a pinch of salt, baking powder, and cocoa, and add them to the mixture gradually with the red food coloring, beating until the batter is uniform.
4. Pour into a buttered and floured pan.
5. Bake in a preheated oven at 170°C for 30 to 40 minutes.
6. Allow the red velvet cake to cool at room temperature.
7. Cut the cake into a heart shape or as desired, or leave it as is, and fill it with whipped cream and strawberry slices.
8. Crush the cake scraps and use them for decoration.
9. Refrigerate the cake until it firms up and cools before serving.
10. Laila Hammoud
11. For Laila's recipe for mini 'Athmaliyya' sweets, click this link: Mini Athmaliyya
12. For more from Laila, here is Crème Caramel