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Red Velvet & Ruby Lamington



Equipment needed

30 cm x 20 cm Deep Baking Tray

Fork for dipping

Red Velvet Sponge

175 g Cake Flour (low gluten Flour)/ Plain flour

3 g Bi-carb Soda

2 g Salt

5 g Cocoa Powder

200 g Castor Sugar

120 g Coconut Oil (Melted & Cooled)

120 g Buttermilk

2 tsp Red Gel Colour

60 g Butter

100 g Eggs

2 tsp Vanilla bean paste

Qs. Apricot Jam for spreading (Optional)


200 g Coconut Cream

200 g Ruby Chocolate

Qs. Fine Desiccated Coconut

If you cannot find ruby chocolate simply use Dark Chocolate but instead of 200 g, use 130 - 150 g



For the Red Velvet Sponge

Before starting, it is important that all ingredients are at room temperature and that includes the eggs, butter and buttermilk.

Lightly spray a baking tin and line with paper that covers the base and the sides.

1. Place the room temperature butter and caster sugar in a stand mixer bowl fitted with a paddle attachment.

2. Mix at medium speed until the butter turns light pale in colour. This process takes roughly around 3 to 4 minutes.

3. Add in the eggs, one at a time and mix until well incorporated and the mixture is smooth again before adding in the next egg.

4. Stream in the melted but cooled coconut oil slowly in to the butter mix and keep mixing on low speed until well combined.

5. In a separate bowl, sift all the dry ingredients together (flour, cocoa powder, bi carb) and add in the salt.

6. In alternate addition, add in the 1/3 of the butter milk, mix, then 1/3 of the dry ingredients, mix and continue the process ending with the addition of the dry mix.

7. Add in the red gel colouring and mix until well incorporated.

8. Transfer into a pre-lined baking tray and bake at 180°C for 25 to 30 minutes or when you gently touch the top of the cake, it bounces back. Make sure you put the tray on the lowest deck of the oven to avoid the top from browning too much.

9. Let the cake fully cool then cut them in to 5 x 5 cm cubes.

10. Cut each cube of sponge horizontally in to halves. Spread apricot jam on one side of the sponge then place another piece on top to sandwich the jam. Repeat this process for the rest of the sponges. Wrap the cakes and store in the fridge for a couple of hours until they slightly firm up for easy dipping.

To make the Coating

Place the Coconut Cream into a sauce pan and bring to a mere simmer all around the sides and the centre. (Do not boil). Pour the hot cream over the chocolate, ensuring that the chocolate are fully submerged in the cream, then leave for 1 to 2 minutes.

Once the chocolate looks like it is slightly melting, gently stir with a spatula until well combined.

With the help of two fork, dip the prepared sponge cubes into the ganache, tap off any excess ganache, then roll them in to the desiccated coconut.


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