I honestly do not know what is so special about this cake. To me its just a red coloured sponge cake.
Although it has been around since the early 1920's, it is just until recently that it has become famous and all the hype turned to 'Red Velvet Cake'.
My mum simply adores it, I think its because of the cream chees icing that gives the taste more depth and a little twist.. But what ever your reason is to loving it, this recipe I have enclosed makes a perfect red velvet cake. A soft, silky, delectable sponge with a velvety texture.
Red Velvet Cupcakes
Ingredients
2 1⁄2 cups flour
1 1⁄2 cups castor sugar
1 teaspoon bicarb of soda
1 teaspoon cocoa
1 teaspoon salt
1 cup buttermilk
2 eggs
1 1⁄2 cup oil
1 teaspoon vinegar
1 bottle Robertson's red coloring
1 teaspoon vanilla
Topping:
1 cup cream cheese
125g butter
2 cups icing sugar
1/2 teaspoon vanilla
Method
Sift
flour, sugar, bicarb, cocoa and salt.
In another bowl combine
buttermilk, eggs, oil, vinegar, coloring.mix well.
Gradually add in flour. Bake at 180c for 15-20 minutes.
Once cooled pipe on icing.
Icing
Cream butter and icing sugar and vanilla until well combined, then add in cream cheese.
7 Things You Definitely Did Not Know About Red Velvet Cake
1. Velvet cake dates back to the 19th century.
“Cooks in the 1800s used almond flour, cocoa or cornstarch to soften the protein in flour and make finer-textured cakes that were then, with a Victorian flair, named velvet.”
2. It got no love in one of our most important cookbooks.
“‘Generally popular,’ wrote Irma S. Rombauer in the 1943 edition of The Joy of Cooking, ‘but not with me.’”
3. Or from the grandfather of American food obsession.
“In 1972, James Beard sneered that the cake was bland and uninteresting.”
4. It is red because a man from Texas wanted to sell more food dye.
“After Congress passed the federal Food, Drug and Cosmetic Act in 1938, shoring up regulations for food coloring, [John A.] Adams (owner of the Adams Extract Company) figured he could sell a lot more extracts and dyes, and a red cake would be just the way to do it.”
5. It got a lot of help from 2 Magnolias.
“Driven in part by a cameo as an armadillo groom’s cake in Steel Magnolias in 1989 and the arrival of the Magnolia Bakery in the West Village in New York City in 1996, red velvet gained new life.”
6. It is part of a ridiculous number of menu items now.
“In 2009, red velvet cake flavoring was part of 1.5 percent of all items on menus. By 2013, it was in 4.1 percent of items, according to data gathered by David Sprinkle, research director of Packaged Facts, a publisher.”
7. And some of those items are insane.
“In San Francisco, where one presumes people know better, the American Cupcake bar and bakery offers chicken that has been soaked in red velvet cake batter, rolled in toasted red velvet cupcake crumbs and fried. The dish comes with garlic- and cream-cheese mashed potatoes and cocoa-infused slaw.”
Well there you have it, its just until a few years ago it has hit the market all around the world.
