Red Velvet Slices


Working Method

  1. Place measured water, egg and sponge mix into a mixing bowl first.
  2. Mix for ±1 minute on a slow speed, then 8 minutes on a fast speed. Make sure the whisk has its full compliment of wires.
  3. Scale off 600 g batter into three greased and paper lined trays (75 cm x 45 cm).
  4. Bake at 180° C for ±25 minutes.
  5. Remove from oven and leave sponges to cool.
  6. Cut 9 cm wide strips and cut in half length ways, then spread with Ambiante and sandwich together. Cover the whole strip with Ambiante, top and sides.
  7. Cut slices from the strip every 5 cm. Therefore each slice will be 9 cm x 5 cm.
  8. Sprinkle red velvet sponge crumbs over the slices.
  9. Pipe a rosette with cream cheese icing on each slice and finish with white chocolate shavings.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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