Originally a classic southern-American recipe, its name sparks much debate.
Some say the “red” refers to the sugar that was originally used (brown sugar was traditionally referred to as red sugar), while mostly it is thought to refer to the red colour of the sponge and its velvety texture. Traditionally, the red hue came from the reaction between the cocoa powder and the acidic vinegar and buttermilk. Cocoa naturally contains anthocyanins, a compound found in red foods (such as red cabbage), which gives it a strong pigment. However, nowadays, our cocoa is processed differently and is treated with an alkalinising agent that neutralises the acid, making the colour less vibrant. So even if you follow your great-great-grandma’s recipe, you’ll almost certainly still end up with a less vibrant sponge.
Red velvet is a wonderful chocolate cake alternative, something a little different and is perfect for any celebration. And unlike a lot of chocolate sponge recipes, which have a tendency to dry out quite quickly, I can safely say that this stays moist and still tastes fresh a few days later, making it a perfect cake to make in advance.
http://www.jamieoliver.com/news-and-features/features/how-to-make-red-velvet-cake/?utm_source=Exact%20Target%20%2F%20BAU&utm_medium=exact%20target%20email&utm_campaign=BAU%20Queen%27s%2090th%2009%2F06%2F16
Some say the “red” refers to the sugar that was originally used (brown sugar was traditionally referred to as red sugar), while mostly it is thought to refer to the red colour of the sponge and its velvety texture. Traditionally, the red hue came from the reaction between the cocoa powder and the acidic vinegar and buttermilk. Cocoa naturally contains anthocyanins, a compound found in red foods (such as red cabbage), which gives it a strong pigment. However, nowadays, our cocoa is processed differently and is treated with an alkalinising agent that neutralises the acid, making the colour less vibrant. So even if you follow your great-great-grandma’s recipe, you’ll almost certainly still end up with a less vibrant sponge.
Red velvet is a wonderful chocolate cake alternative, something a little different and is perfect for any celebration. And unlike a lot of chocolate sponge recipes, which have a tendency to dry out quite quickly, I can safely say that this stays moist and still tastes fresh a few days later, making it a perfect cake to make in advance.
Serves 12 to 16
250g plain flour1 ¼ teaspoons bicarbonate of soda40g cocoa powder240ml vegetable oil (or any flavourless oil)300g golden granulated sugar2 large free-range eggs2 tablespoons red food colouring½ tablespoon good quality vanilla extract100ml freshly brewed coffee, cooled240ml buttermilk½ tablespoon white wine vinegar175g unsalted butter, at room temperature400g icing sugar300g full-fat cream cheese
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