You will need
3 extra large eggs, at room temperature
¾ cup (180 ml) canola oil
¼ cup (60 g) butter, melted
¾ cup (180 ml) fresh full cream milk, warmed
1 x 580 g Ina Paarman’s Red Velvet Cake Mix
smooth berry jam
300 g fresh raspberries
purple violas or any other edible flower/s
We used the same pan (22 cm square) that we use for baking our Brownies.
Adjust oven rack to the middle position. Preheat oven to 180°C.
Butter a 22 cm square cake pan generously and line the base with baking paper.
Beat eggs, oil and melted butter together for 30 seconds on high speed until well blended.
Add warmed milk and beat briefly on high speed.
Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix or the cake will rise to a point in the middle.
Pour mixture into the prepared pan and level the top with the back of a tablespoon. Drop the pan 3 or 4 times on the counter to expel air bubbles.
Place in oven and bake for ± 35 minutes. Cake is done when a thin-bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Transfer pan to wire rack and allow cake to cool for 10 minutes in the pan. Invert onto cooling rack and cool.
Place the cake on the serving platter, flat side up, and spread with jam.
Pack out the raspberries, add a few violas and serve with whipped cream if you like.