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Serves 25
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For the red velvet sponge:
For the sugared cranberries:
For the cream cheese icing:
To decorate:
- Preheat the oven to 180°C/160°C fan/gas mark 4. Line four 20cm cake tins with non-stick parchment paper.
- In a large bowl, sieve together all the dry ingredients for the sponge.
- In a separate bowl, combine the oil, eggs, buttermilk, food colouring, vinegar and vanilla extract. Whisk them together using an electric, handheld whisk for at least two minutes so they are mixed well and aerated.
- Gradually add the wet ingredients to the dry, mixing after each addition. Be sure to scrape down the sides of the bowl regularly to be sure all the ingredients are well mixed.
- Split the batter evenly amongst the cake tins. Bake for 25-30 minutes or until a skewer is inserted and comes out clean. Allow to cool completely.
- To make the sugared cranberries, dissolve the 3/4 of the sugar and water in a small pot over a medium heat. Allow to simmer until syrupy. Add the cranberries and turn to coat, then allow to sit in the syrup for 10 minutes.
- Remove the cranberries from the syrup, place on a sheet of parchment and allow to dry for at least one hour.
- Add the remaining sugar to a plate and toss the cranberries until coated in the sugar. Set aside.
- To make the icing, beat together all the ingredients until smooth.
- Stack and fill the sponges with the icing. Smooth a thick layer of the icing on the top sponge, using a palette knife to get it smooth.
- Use a palette knife to smooth some icing around the sides of the cake – you don’t have to be too neat as this is part of its charm.
- Top the cake with sprigs of rosemary and sugared cranberries.
Nutrition Facts
Per Serving: 423kcals, 23.2g fat (9.1g saturated), 53.5g carbs (42.5g sugars), 3g protein, 0.6g fibre, 0.234g sodium
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