I was wondering if I should make something special this month for the blogoversary. But that seemed like ‘just another idea’. I wanted to do something different. Life has this uncanny ability of throwing up surprises and looks like it was my turn this month! The BBC Good Food magazine approached me last month with a request to test one of their star recipes for the month. Time was short, would I do it, they wanted to know? I’m not one to give up these opportunities when they come knocking at my door.
The team at Good Food sent me the recipe and I was given the freedom to make some changes to it as well. Reading through the recipe I knew I was going to do a couple of things for sure – make the sponge eggless, make Shrikhand at home and go easy on the food colour. You’ll find the original recipe from Rachel Goenka in this month’s issue, I was apprehensive in the beginning about pairing red velvet and Shrikhand but turns out it works like magic. Here’s my version of the recipe…
Red velvet sponge with Shrikhand
1 1/2 cups of all purpose floor
1 tsp of baking soda
1/2 tsp of baking powder
Sift all these three ingredients together and keep it aside for a while.
2 tbsp of beetroot juice
A pinch of red food colouring
1 tbsp of cocoa powder
2 tsp of coffee decoction
Mix all these together to form a smooth paste and use later on in the recipe
1 cup of sugar
2 tsp of flaxseeds ground and mixed with 1 tbsp of water
1/4 cup of dahi
2 tbsp of olive oil
Mix all these ingredients together to form a smooth paste. Now add the coloured paste that you made during the second step of this recipe. Beat well until it forms a thickish paste.
Gradually add the flour mixture to this and keep beating until you get a smooth batter without any lumps. Pour this batter into a greased baking tin and bake for 35 to 40 minutes at 180 degrees celsius. Remove the tin from the oven when a skewer inserted into the middle of the cake comes out clean. Allow this to cool down completely before proceeding.
The Shrikhand topping
200 gms of curds (I used homemade but you can use the store bought variety if you are short on time)
A muslin cloth
2 tbsp of honey
A pinch of cinnamon powder
Place the curds in the middle of the muslin cloth and tie up all the ends of the cloth together. hang this in a cool, dry place for about 2 hours or until all the water has been drained out.
Open up the cloth and now transfer all the curds into a large mixing bowl. Slowly add the honey and cinnamon powder to this and beat well until it forms soft peaks. Allow this to chill in the fridge for about 30 minutes before proceeding.
To assemble the cake
Slice the cake horizontally into two and layer it with some of the Shrikhand.
Sandwich it with the other layer and spread the Shrikhand on top of it
Sprinkle some silver glitter balls and let the cake set in the ridge for an hour before serving
|That’s my comment in the magazine|
* You can use only red food colour for the Red Velvet cake but I’m not all for using synthetic ingredients so
I’ve used some beetroot juice too which gives if a beautiful reddish tinge
* To cut down on time you can use store bought Shrikhand for the recipe too, I’m not a fan of these commercially available Shrikhands and always prefer to make my own even if it means a little longer prep!
* To add a twist to the topping you can grate some orange or lemon rind into the Shrikhand.