Ingredients
- 1/2 c. butter
- 2 c. milk
- 4 large eggs, separated
- 1/8 tsp. vinegar
- 1 ½ c. powdered sugar, extra powdered sugar for dusting
- 1 T. water
- 2 tsp. red food color (or red velvet cake bakery emulsion)
- 1 tsp. vanilla extract
- 1 c. all-purpose flour
- 2 T. unsweetened cocoa powder
- Pinch of salt (about 1/8 tsp.)
Instructions
- Preheat the oven to 325 F. Line an 8x8-inch baking dish with parchment paper; grease or butter the parchment paper.
- In a small saucepan, melt the butter.
- Add the milk to the butter, and heat until mixture reaches about 80-85 F.
- Remove milk mixture from heat, and set aside.
- With an electric mixer (either stand or hand), whip the egg whites and vinegar together until it reaches the stiff peak stage. Set aside.
- While the egg whites are beating, in a medium bowl, whisk together the egg yolks and sugar until well-combined.
- Whisk in the milk mixture, water, red color, and vanilla until well-combined.
- Add the flour, cocoa powder, and salt, and whisk together until evenly incorporated.
- Gently fold in the egg whites in two additions.
- Pour the batter into the prepared pan. It may look curdled, and that’s ok.
- Bake for 30-40 minutes, or until the top looks done.
- Allow cake to completely cool to about room temperature, and then chill until ready to serve. Do not cut before it reaches room temperature, though.
- Generously dust with powdered sugar before serving.