My American cousin introduced me to Red Velvet Cake. We were enjoying a piece of cake and he said, "this cake is good not bad. But the best cake I ever had is red velvet cake." I asked him what is in it. He told me, " I don't know but its hella good!" So my red velvet cake journey begins. What is soo great about this cake anyways. I googled it. I found tones of recipes. My first attempt baking red velvet is a bust. The cake is so tough not velvety at all. Then I dug deeper. Turns out its all about ingredient chemistry. The unique velvety texture is achieved by using equal parts vinegar/ baking soda combo as a leavening agent and the acidic buttermilk. Its always good to pre measure everything ahead of time. You need to quickly fold in the vinegar/ baking soda mixture before it fizzes out (Joy of Baking).
|Red Velvet Cake with Cream Cheese Icing|