Serves 8-10
This show stopper of a cake deserves to be served for a special occasion like on Valentine’s Day. The contrast in colour and textures is what makes it so special.
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Red Velvet Cake

You will need

3 extra large eggs at room temperature, separated
¾ cup (180 ml) canola oil
¼ cup (60 g) butter, melted
¾ cup (180 ml) full cream milk, warmed
1 x 580 g Ina Paarman’s Red Velvet Cake Mix

3 egg whites at room temperature
2 t (10 ml) lemon juice or vinegar
2⁄3 cup (160 ml) castor sugar

50 g slivered almonds
1 T (15 ml) castor sugar

½ cup (125 ml) fresh cream


Adjust oven shelf to middle position.
Preheat oven to 180°C. Butter 2 x 20 – 22 cm cake tins generously and line bases with baking paper.
Separate the 3 eggs – make sure the whites go into a spotlessly clean glass mixing bowl (see meringue instructions).
Beat the egg yolks plus the one whole egg, oil and melted butter for 1 minute on high speed until well blended.
Add warm milk and beat 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.
Divide mixture evenly between the two prepared pans, and level the tops with the back of a tablespoon.
Leave the uncooked cakes to stand while preparing the meringue.

To make the meringue

Wipe a glass bowl out with the cut side of a lemon and dry it with clean kitchen paper. Rinse beaters in boiling water to make sure there is not a speck of grease on them.
Beat egg whites until bubbles just start to form.
Add lemon juice. Continue beating vigorously on high speed while turning the bowl.
When the whites form peaks and the points of the peaks stand up and just fold over when you lift the beaters, start adding castor sugar tablespoon by tablespoon. Continue beating and adding sugar slowly until mixture becomes very thick, heavy and shiny.
Divide the meringue, and spoon half on top of each of the cakes in the tins.
Toss the almonds with the castor sugar and sprinkle over both meringue layers.
Bake for 30 minutes. Cover cakes with greaseproof paper to prevent overbrowning, and bake for a final 15 – 20 minutes.
Cool cakes in the tins. Loosen the sides, turn out gently to prevent meringue from breaking.
When cakes are completely cold whip the cream and use all the cream to sandwich the two cakes together.
Decorate the top layer with rose petals.