History Of The Red Velvet Cake

Video: History Of The Red Velvet Cake

Video: History Of The Red Velvet Cake
Video: History of Red Velvet Cake | Cupcake Baking 2024, November
History Of The Red Velvet Cake
History Of The Red Velvet Cake
Anonim

Behind every cake that has become a masterpiece in the art of confectionery, there is something unusual historyassociated with its creation. Sorry about the story of the Red Velvet cake too little is known. There is simply no written data. But one thing is certain and guaranteed - it is undoubtedly complete an American creation.

The famous Red Velvet cake has not always been red, and its velvety appearance and texture are attributed to its use in making the so-called. Dutch cocoa. There is speculation that the original recipe appeared around 1,800 years ago, but Irma Rombauer was the first to publish a recipe for the cake in 1930 in her book The Joy of Cooking. At that time, again, there was no reason to call the cake in question red.

Red Velvet Cake turns red during World War II, when food shortages such as sugar, butter and cocoa were felt. In order for it to be more durable, as well as much cheaper in terms of products, its cream began to be colored with the help of red beets. It turned it red in color.

Major contenders over red velvet cake recipe The American company Adams Extract, which continues to extract natural dyes for culinary purposes, and the New York restaurant Waldorf Astoria, which claim that the first such cake was served in it, remain to this day.

Modern recipes for the preparation of the Red Velvet cake it has long been ruled out using natural dyes such as beets. Only artificial confectionery paints are used, and sometimes even egg paint is used. However, it is much cheaper than the others.

We would recommend that you use only natural dyes. We can make red color with the help of the mentioned red beet, blackberry jam, black elderberry fruit or even red cabbage or red onion.

If you don't care so much, there is still an option to focus on natural dyes, which are known to us as Carmine E120 (derived from insects inhabiting Latin America) and dyes derived from black carrots. As you can see, E's are not always harmful. There are also those that are a completely natural product.

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