Chef JPB Shares Red Velvet Cake Recipe on TV Cabo Branco

Chef JPB, hosted by Juh Barbosa, presented a step-by-step recipe for the classic Red Velvet cake on Saturday, the 25th. This popular dessert is distinguished by its vibrant red batter and creamy frosting. The recipe details the ingredients and preparation methods for both the cake and its accompanying components.

For the cake batter, the recipe calls for 1 cup of sugar, 100g of cold margarine (70% lipids), 3 eggs, 1.5 cups of self-rising flour, 0.5 cup of whole milk, 1.5 tablespoons of 50% cocoa powder, 1.5 teaspoons of red food coloring powder, 0.5 teaspoon of baking soda, and the juice of half a lemon. The frosting requires 1 box (395g) of condensed milk, 1 box (200g) of heavy cream, and 0.5 cup of whole milk. A strawberry jam is also part of the recipe, using 500g of strawberries (preferably frozen) and 150g of granulated sugar.

The preparation involves creaming sugar, eggs, and margarine, then incorporating the lemon juice, vinegar, vanilla, cocoa powder, and red coloring. Flour and milk are added alternately, followed by baking soda. The batter is baked for 25-30 minutes at 145°C for convection ovens or 180°C for conventional ovens. The white brigadeiro frosting is made by cooking condensed milk, cream, and milk until thickened. The strawberry jam is prepared by cooking strawberries and sugar until a jam consistency is reached. Finally, the cake is assembled by spreading the jam in the center of the cooled cake and topping it with the warm brigadeiro frosting.