THE recipe for this week’s Leisure is a sweet lover’s treat – a decadent red velvet cake prepared by Kaffeine Espresso Bar’s baker, Felicia Ngqwane.
Kaffeine – formerly Friends – is at the Summerstrand Village Shopping Centre, overlooking the ocean. Kaffeine is open from 7am to 7pm from Monday to Saturday and from 8am to 7pm on Sundays.
How did you get interested in catering and food?
I studied home economics and discovered my passion for food and baking.
How or where did you train?
I was trained at Friends – where Kaffeine is now – seven years ago.
What do you enjoy the most about your career?
Trying new recipes and the pleasure on my customers’ faces when they eat my cakes.
What is your personal favourite style of food?
If you could prepare a meal for anyone in the world, who would it be and what would you serve?
Nelson Mandela, and I would love to make him my old-fashioned samp and beans.
Any scary or weird moments in the kitchen?
About two years ago I cut my finger very badly on a broken glass in the sink while washing the dishes.
When you are off duty, what is your favourite meal?
Tripe stew and dumplings.
What is your customers’ favourite dish at Kaffeine?
Chocolate cheesecake and red velvet are the definite first choices.
If you had not been a chef, what career would you have chosen?
A child-care worker.
RED VELVET CAKE
RED velvet cake remains a favourite for people who have a sweet tooth and Kaffeine Espresso Bar at the Summerstrand Village shared its delicious recipe with us:
250ml beetroot juice
2 rooibos tea bags
625ml cake flour
375ml white sugar
5ml bicarbonate of soda
30ml cocoa powder
2 large eggs at room temperature
450ml vegetable oil
5ml lemon juice
10ml vanilla essence
Preheat oven to 180°C. Grease two round 21cm cake tins, line with baking powder and grease again.
Place beetroot juice in a small saucepan over medium heat. Add the teabags, then bring them to the boil.
Reduce to 30ml, remove teabags and place the liquid aside and allow to cool slightly.
Sift flour, bicarbonate of soda, cocoa powder and salt together.
In a separate bowl, mix together buttermilk, eggs, oil, lemon juice, beetroot reduction and vanilla essence.
Add dry ingredients to wet ingredients and mix.
Pour the batter into cake tins.
Place into the oven and bake for 35 to 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
CREAM CHEESE ICING
750ml icing sugar
250g cream cheese
1 large egg
5ml vanilla essence
Crumbs from the cake
Cream the butter and icing sugar until light and fluffy. Add the cream cheese and beat well.
Add the egg and vanilla essence, mix until well combined. Ice the cakes only once they have cooled completely.
Decorate with a few of the cake crumbs.