BBC Good Food Magazine

HISTORY OF RED VELVET CAKE

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‘Velvet’ cakes emerged during the Victorian era, when refined cake flours and cocoa powder were

combined to create luxuriousl­y soft bakes. The distinctiv­e rouge tones of today’s signature red velvet cakes can be credited to rationing during WWII, when resourcefu­l bakers supplement­ed cakes with

beetroot juice to both improve their texture and add a dash of pretty colour.

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