Eggless Red Velvet Cake With Whipped Cream Frosting#FantasticalFood

Made this Eggless Red Velvet Cake for my hubby's birthday.
Makes One 6" Round Tin Sponge
Ingredients
For The Red Velvet Sponge
100 Grams All Purpose Flour
1 Teaspoon Cocoa Powder
¼ Teaspoon Salt
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
150 Grams Condensed Milk
80 Grams Butter
50 Ml Milk
75 Ml Water
1 Teaspoons White vinegar
1 Teaspoon vanilla essence
1–2 Tablespoon Red Gel Color or to achieve desired color

For The Frosting
2 Cups Whipped Cream
Method
For The Red Velvet Sponge

Sift the flour, cocoa powder, baking powder and baking soda well. Keep aside.

Grease and line a 6" round tin. Preheat the oven to 175°C.

Mix the milk , vinegar and water .

In another large bowl cream the butter and condensed milk. Add vanilla essence and mix well. Now fold in the flour mixture a litter at a time alternating with milk mix.

Pour this batter into the prepared tin and bake for 30 to 35 minutes or unless a toothpick inserted comes out clean.

Allow the cake for cool down in the tin for 10 minutes. De-mold and cool overnight on a the rack.
For The Frosting

Beat the cream till stiff peaks.

Cut the cake into 2 parts and wet it with water or sugar syrup.

On one layer spread a good amount of whipped cream.

Keep the other layer on top of this a lightly press it. Sprinkle sugar syrup on it and crumb the top and sides with whipped cream. Keep this in the refrigerator to set.

Fill a piping bag with whipped cream and with a star nozzle pipe flowers .