I couldn’t resist the temptation to shape this bright red cake into a red red rose! Because frosting would hide the beautiful petal contours, I chose instead to enhance the color with a raspberry glaze, which keeps the cake moist as well. To complete the shape of a rose, this cake is formulated to dome so that the bottom is rounded and the sides are elevated slightly above the serving plate.
Plan Ahead Make the raspberry glaze several hours ahead.
|red liquid food coloring|
|pure vanilla extract||.||.|
|bleached cake flour (or bleached all-purpose flour)|
|unsweetened cocoa powder||.|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|canola or safflower oil, at room temperature|
One 10 cup metal rose (or other shape) fluted tube pan, coated with baking spray with flour
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a medium bowl, whisk the egg whites, red food coloring, and vanilla just until lightly combined. (Caution: Be careful with the food coloring; it stains effectively, but also unmercifully.)
In a medium bowl, whisk together the flour, baking powder, cocoa, and salt.
In the bowl of a stand mixer fitted with the flat beater, mix the sugar, butter, and oil on medium speed for 2 minutes. The mixture will be smooth and creamy. Add the flour mixture and buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium-high and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small spatula.
Let the cake cool in the pan on a wire rack for 10 minutes. Invert it onto a wire rack that has been lightly coated with nonstick cooking spray.
Using a removable tart pan bottom or two large pancake turners, transfer the cooled cake onto a serving plate. Slip a few pieces of parchment under the cake. Brush the entire cake with
Serve with lightly sweetened whipped cream. If desired, use the remaining sauce to drizzle on the plates.
Airtight: room temperature, 1 day; refrigerated, 3 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.