red velvet cake homemade

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1. For the sponge
   355g plain flour
   25g cocoa powder
   1/2 tsp salt
   70g buttermilk
   3/4 tsp vanilla extract
   3/4 tsp red food colour paste
   375g soft unsalted butter
   405g caster sugar
   6 lg eggs 3
   2 tsp apple cider vinegar
   1 tsp bicarbonate of soda

   For the cream cheese icing
   150g soft unsalted butter
   240g cream cheese
   960g icing sugar, sifted

   Method
   In a bowl Plain flour, cocoa powder, salt into a bowl and mix
   In another bowl butter milk, vanilla extract, red food colouring and mix
   In machine aid, add butter, caster sugar, beat for 5-8 mins on high speed to get it fluffy, the add eggs beat for 30 secs after adding 1 at a time
   Now add 1/3 dry ingredients and slowly beat
   Now add half of the wet mixture
   Add again another 1/3 dry ingredients and slowly beat
   Now add half of the wet mixture
   Now add final 1/3 dry ingredients and slowly beat
   Add bi carb, and apple cider vinegar, mix in a dish first then add to the mixture

   The baking tin, line with paper

   Bake at 170C at 22 mins, thd says 30mins.

   Cream cheese icing
   Beat butter and cream cheese for 2 mins on high
   Add icing sugar half at a time, cover the cream cheese so it doesn’t dry out