Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories750.6 kcal (38%)
Total Fat53.3 g (76%)
Carbs60.9 g (23%)
Sugars46.4 g (52%)
Protein10.4 g (21%)
Sodium239.8 mg (12%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Red Velvet Genoise
140gWhole Eggs
30gEgg Yolks
95gSugar
77gCake Flour
8gCocoa Powder
16gUnsalted Butter
Melted
16gButtermilk
If making from scratch, then add 1g of lemon juice to 15g of milk and let it sit at room temp for 10mins then use it
Microwave Sponge
Cream Cheese Frosting
Instructions
Red Velvet Genoise
Step 1
① Add sugar to whole eggs + egg yolks and raise the temp. to 40°C using hot water bath.
Step 2
② Whip until the batter becomes thick enough to draw a ribbon shape on top.
Step 3
③ Add sifted cake flour + cocoa powder and fold them in carefully.
Step 4
④ Add melted butter + buttermilk and mix well.
Step 5
⑤ Bake at 165°C for approx. 30mins.
Microwave Sponge
Step 6
① Add eggs and sugar into a bowl and bring the temp up to 40°C.
Step 7
② Whisk until you get a lot of volume + ivory colour.
Step 8
③ Sift in the cake flour and mix well.
Step 9
④ Add the melted butter as well as the food colouring and mix well.
Step 10
⑤ Pour the batter into a cup.
Cream Cheese Frosting
Step 11
① Make sure the cream cheese and butter is at room temp (20℃)
Step 12
② Smooth out the cream cheese by lightly beating it.
Step 13
③ Sift in the sugar powder and mix.
Step 14
④ Smooth out the butter and add it in.
Step 15
⑤ Add in the lemon zest, followed by heavy cream.
Step 16
⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.
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