RECIPE: Red Velvet Cake & Cointreux Strawberries


This extravagant ‘sometimes’ food is less than healthy but is perfect for any celebration. You will need a 23cm pan with a spring loaded collar.


Baking paper

Canola spray

2 ½ cups Self Raising flour

½ tsp salt

2 Tbs cocoa (100% pure)

½ cup unsalted butter (soft)

1 ½ cup sugar (low GI)

3 eggs

1 tsp vanilla extract

1 cup milk

2 Tbs red food colour

1 tsp bi carb soda

1 tsp white vinegar

½ packet strawberry jelly crystals

Cream Cheese Frosting:

250 g light cream cheese

250 g mascarpone cheese

1 tsp vanilla extract

1 cup pure icing sugar (sifted)

1 cup whipping cream


2 punnets strawberries (hulled/washed)

½ cup sugar

60 ml Cointreux (or more)


1. Preheat oven 175C/350F.

2. Line pan bottom with oven paper. Close collar. Spray with canola.

3. Sift cocoa, flour, salt.

4. In Mixer: beat butter & sugar until fluffy. Add eggs 1 at a time. Add vanilla.

5. Add milk slowly (lowest setting). Scrape sides with spatula.

6. Add food colour very carefully. Tip: rinse utensils as you go to avoid stains.

7. Fold sifted ingredients in 3 parts, with hand whisk.

8. Mix vinegar & bi carb in cup to fizz. Mix into batter.

9. Pour batter into pan. Bake 30 -40 minutes. Test with skewer (comes out clean).

10. Cool on wire rack for 10 minutess before removing from pan. Refrigerate until completely cold.

11. Cut cake horizontally into half. Whip frosting. Spread some frosting in middle. Replace cake.

12. Pipe rosettes covering cake. Sprinkle with jelly crystals. Mix strawberry topping. Pour over cake.


More Recipe to come soon

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