Red Velvet Cake

Sponge

• 340 g sunflower oil, plus extra for greasing
• 240 g buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1 Tbsp white wine vinegar
• ½ - 1 red food colouring tube, as desired (see tip)
• 300 g caster sugar
• 300 g plain flour
• 20 g cocoa powder
• 1 ½ tsp bicarbonate of soda
• ¼ tsp fine sea salt

Icing

• 180 g caster sugar
• 250 g cream cheese
• 40 g unsalted butter, soft
• ½ tsp vanilla extract