WASHINGTON, December 17, 2013 —Pastry chef Josh Short is a master of confections. Working from a galley at the rear of the catering kitchen atop the roof of the Hay Adams Hotel, his narrow workspace is a study in discipline and control.
Spotless, gleaming stainless steel is the backdrop to create fabulous deserts packed intense pastry schedule, which includes turning out all of the desserts for the Hays Adams’ restaurant and private parties, creating customized cookies for young guests and baking fresh daily bread and biscuits. (Short’s fist-sized ham and cheese breakfast scones are reason enough for guests to venture down to the dining room for breakfast.)
Short is known for notching up classic recipes, as he did with this recipe for red velvet cake. (Note the absence of vinegar.) By relying on self-rising flour this red velvet cake is simpler for the home baker and even more delicious, he insists. The proof is in the tasting.
Red Velvet Cake with Marshmallow Icing
8 oz. unsalted butter
1 ¼ cup granulated sugar
1 ½ tsp. vanilla extract
2 cups self-rising flour
1/3 cup cocoa powder
¾ cup buttermilk
¼ cup red food color
4 egg whites
½ tsp. cream of tartar
1 cup granulated sugar
- Preheat oven to 325°F.
- Cream together the butter, sugar and vanilla. Scrape down the bowl.
- Add eggs one by one.
- Add the flour, cocoa powder, buttermilk, and red food color. Beat on low speed until combined.
- Pour batter into a greased 8 inch cake pan lined with parchment. Smooth the top.
- Bake 1 hour and 30 minutes to 1 hour and 40 minutes, or until a cake tester is inserted and comes out clean.
For the Icing:
- Place egg whites, cream of tartar and sugar in a mixing bowl.
- Heat over a double boiler and whisk for 4 to 5 minutes until thick.
- When thick, remove from heat and whip 3 to 4 minutes until cooled to room temperature.
*Do not let the icing stand too long or it will begin to set.