Watch: Lisa Haydon gives baking goals with scrumptious red velvet cake amid lockdown

The inner cook of a number of celebrities have come out amid the quarantine, and likewise the baker hidden in Lisa Haydon too has found its way out. Thus, taking to her social media handle, the actress not only shared the video and pictures of red-velvet cake, but also gave out the full recipe.
However, before we give you specifics of Lisa Haydon’s scrumptious red-velvet cake, you need to read the lyrics of her self composed lockdown song, and they are “stay at home, don’t go out and roam”.
Yeah, you will get to hear more of it in the post. And as far as the recipe is concerned, it’a all in Lisa’s caption - “Swipe 👉 for how we feel about staying home.. don’t mind my poor carribean accent @shabin67 and yes I’ve become a baker... 10 wks now. pasting the recipe below 😋 #stayathome Red Velvet Cake 3 cups flour 1 teaspoon baking soda 2 Tablespoons unsweetened natural cocoa powder 1/2 teaspoon salt 1/2 cup butter, softened to room temperature 2 cups castor sugar 1 cup vegetable oil (not olive) 4 large eggs, separated 1 Tablespoon vanilla extract 1 teaspoon white vinegar liquid or gel red food coloring 1 cup buttermilk Cream Cheese Frosting 400 grams cream cheese 1/2 cup butter, at room temperature 3 cups icing sugar 1 Tablespoon cream or milk 1 and 1/2 teaspoons pure vanilla extract Instructions Preheat oven to 350°F (177°C). Grease two 8 inch cake pans. I only had one pan .. so I baked the cakes one at a time. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Put aside. Using a handheld mixer or whisk, beat the butter and sugar together on medium-high speed until combined. Add in the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) add the dry ingredients in 2-3 additions alternating with the buttermilk. Add in the food colouring (however red you like) until combined (today I had none, fret not, this dosent change the cake taste. Whisk the 4 egg whites till foamy/firm. fold into cake batter. Divide batter between 2 cake pans. Bake for 30-40 mins. careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool. The cakes must cool before frosting. Blend all frost ingredients together. Then slice the tops of the cakes off to make them flat. Frost cake one. Stack the 2nd and frost also. Refrigerate for 1hr & enjoyyy 🐷”