Surti Lochu
Light and fluffy, this red velvet cake with its subtle sour flavour is sure to get everyone asking for second helpings
Cuisine

- American

Cooking Time

-35-40 Min

Preparation Time

- 20 Min

INGREDIENTS

  • 300 gm butter
  • ½ cup caster sugar
  • 6 eggs
  • 1 tsp vanilla essence
  • 1 tbsp Refined flour
  • 30 gm cocoa powder
  • ½ tsp baking powder
  • ½ tsp soda
  • 2 tsp sour cream
  • 1 tbsp lime juice
  • 1 tsp red food colour
  • 1 tbsp White vinegar
  • 2 cake tins (7 inch wide), Oil for greasing
  • 2 butter paper
  • FOR cream cheese frosting
  • 100 gm butter
  • 1 cup icing sugar
  • 1 cup cream cheese

HOW TO PREPARE SURTI LOCHU

  1. 1

    Beat the butter and caster sugar.
  2. 2

    Add 1 egg at a time while adding 1tbsp of flour so the mixture does not curdle.
  3. 3

    Add vanilla extract as well and mix well.
  4. 4

    To the remaining flour, mix cocoa powder, baking powder, and soda to the flour and keep it aside.
  5. 5

    Sieve this dry mixture in the egg mixture.
  6. 6

    Add lime juice to sour cream, red food colour and mix in the batter.
  7. 7

    Gently fold or beat but do not over beat.
  8. 8

    Lastly add white vinegar and gently mix it.
  9. 9

    To prepare the tin: Brush oil on all sides of the baking tin, place a butter paper on the bottom and again brush with oil.
  10. 10

    Pour the mixture in both the 7-inch round tins.
  11. 11

    Bake it at 160-170 C for 30-35 mins.
  12. 12

    To check if the cake is baked through, insert toothpick in the center and if it comes out clean, carefully demould and gently peel out the butter paper.
  13. 13

    To make cream cheese frosting: Take butter, icing sugar, beat it then add cream cheese and beat it well.
  14. 14

    Add it to the piping bag to decorate the cake.
  15. 15

    Stack both the cakes and evenly coat with cream cheese frosting all around.
  16. 16

    Chill for 5-10 mins.
  17. 17

    Using the piping bag, make rosettes all around the cake frosting and decorate with red edible glitter and heart shapes.
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Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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