Eggless Red Velvet Cake with Spicy Guava

Ingredients

For Red Velvet Cake

• Self Raising Flour – 250 gms (sifted)
• Cocoa Powder – 2 tablespoons
• Castor Sugar – 230 gms
• Unsalted Butter – ½ cup
• Salt – ½ teaspoon
• Baking Powder – 1 teaspoon
• Baking Soda – 3/4th teaspoon
• Vanilla Essence/Extract – 1 teaspoon
• Buttermilk – 1 cup
• White Vinegar – 1 tablespoon
• Red Icing Color Gel – 5 to 6 drops

For Spicy Guava Filling

• Guava Puree or Crush – ½ cup
• Cream – 25 gms
• Red Chilli Flakes – 2 teaspoons or as per the level of spice required
• White Choco Chips/Compound (chopped) – 30 gms

For Whipped Cream Frosting

• Wipping Cream – 2 cups 
• Icing Sugar (optional) – 2 tablespoons
• Guava Essence – 1 teaspoon
   

Tools

• Measuring Cups & Spoons
• Kitchen Scale
• Mixing Bowl
• Baking Mould

Recipe Overview

A woman is a mix of all things nice: a little bit of naughtiness, a bit of strife, lots of generosity and love, and the perfect mix of sugar and spice. This recipe is dedicated to my sister, Kavitha Muralidharan, who is the perfect mix of sugar and spice in all aspects of life. She has been my role model, mentor and guide. She has always given me the confidence to think out-of-the box.

Cakes are traditionally sweet desserts; the spicy guava filling is the innovative twist to this red velvet recipe. The red velvet cake is moist and eggless, with a tangy-spicy guava filling and frosted with whipped cream.

Recipe Detail

Preparing the Cake

• Pre-heat oven to 160⁰C. Grease and line two 8” round cake tins.
• Sieve flour with cocoa, baking powder, baking soda and salt.
• Beat sugar and butter until light and creamy. Add vinegar, buttermilk, essence.
• Fold in the dry ingredients carefully. Add red colour and mix well in one direction only.
• Divide the batter in the two cake pans and bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Place on a rack to cool completely.

Preparing Spicy Guava Filling

Combine guava puree/crush and cream in a saucepan. Bring to a boil. Pour over white chocolate and mix well. Add red chilli flakes and allow the mixture to cool. Use as a filling the next day.

Preparing Whipped Cream Frosting

In a stand mixer, adjust the blades, add the cream, essence and icing sugar (if using) and whip on low for a minute. Gradually increase the speed to medium and high. Beat until stiff peaks are formed. Cover with cling film and chill until use.

Assembling the Cake

Place one of the cakes on a board. Soak with sugar syrup (this can also be made with alcohol. While making sugar syrup, add half a cup of vodka to make it a boozy cake). Fill in with whipped cream, leaving a well in the centre to add the spicy guava filling. Spread well. Place second cake on top. Soak in sugar syrup. Cover with whipped cream. Design as required. For the depiction of Goddess Saraswati in pointillism, I have primarily used Sugarin’s gel colours for the exact shades.