This classic dessert is made in one tin, making it perfect for sharing with friends and family. Its vibrant colour, moist texture and smooth cream cheese icing make this a crowd pleaser.
Making the sponge Preheat the oven to 175ºC. Grease a traybake tin (33 cm x 23 cm) and line with parchment paper overlapping the edges. Sift flour, bicarbonate of soda, cocoa powder and salt into a medium bowl and set aside.
Fit the Whisk Tool. Add egg whites into the Appliance bowl. Mix for 3 minutes on speed Max. Transfer the whisked eggs into a large bowl. Remove the Whisk Tool.
Fit the K-Beater. Add butter and sugar into the Appliance bowl. Tip: No need to clean the bowl. Mix for 1 minute on speed 3. Tip: Start the speed on Min and gradually increase speed. Add oil, egg yolks, vanilla extract and vinegar. Mix for 2 minutes on speed 3. Add 120 ml buttermilk and half of the flour mixture. Mix for 1 minute on speed 2. Add the rest of the buttermilk and the flour mixture. Mix for 1 minute on speed 2. Add the red food colouring. Mix for 1 minute on speed 4. Using a spatula, gently fold in the egg whites. Transfer the mixture into the tin. Bake for 40-45 minutes at 175ºC, until a skewer inserted comes out clean. Remove from the oven and let cool completely in the tin. Tip: For decoration, trim off a small piece from the top of the cake after baking, crumble it and set the crumbs aside.
Making the cream cheese frosting Clean the Appliance bowl and fit the K-Beater. Add butter and icing sugar into the Appliance bowl and fit the Splashguard. Mix for 2 minutes on speed 3, and then scrape down the sides of the bowl. Tip: Start the speed on Min and gradually increase speed Add cream cheese. Mix for 2 minutes on speed 3. Spread the frosting evenly over the top of the cake. Sprinkle the reserved cake crumbs on top.
Serve.