Our loved ones are the most important in our lives! We all know that but how often do we show it? Sometimes we are so busy with the little everyday things that we forget how little time we have, so let's show how much do we appreciate them as much as it is possible.
We can talk out loud, do different small things, remember small things they like, talk, small gifts, even a cup of water sometimes is more than enough!
Today, I'm sharing with you one more way you can show your love, and of course, it's a cake, Red Velvet Cake.
This Red Velvet Cake is speaking for you, the heart shape, the red color, the rich sweet taste will tell just everything.
So, I hope this recipe will give you one more reason to show your affection to your loved ones!
Take a look at the Red Velvet Cake history :)
Velvet cake is thought to have originated in Maryland early in the 20th century. Beginning in the 19th century, "velvet" cake, a soft and velvety crumb cake, came to be served as a fancy dessert, in contrast to what had been the more common, coarser-crumbed cake. At around the same time, devil's food cake was introduced, which is how some believe that red velvet cake came about. The difference between the two cakes is that devil's food cake uses chocolate and red velvet cake uses cocoa.
When foods were rationed during World War II, bakers used boiled beetroot juices to enhance the color of their cakes. Beetroot is found in some red velvet cake recipes. Beetroot was and is used in some recipes as a filler or to retain moisture. Adams Extract, a Texan company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe are well known in the United States from New York City's famous Waldorf-Astoria Hotel, which has dubbed the confection Waldorf-Astoria cake. However, it is widely considered a Southern recipe.
Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy, but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.
In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton's recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake was the invention of the department store matriarch, Lady Eaton.
In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. A resurgence in the popularity of this cake is attributed by some to the film Steel Magnolias (1989), which included a red velvet groom's cake made in the shape of an armadillo. Magnolia Bakery in Manhattan has served it since its opening in 1996, as did restaurants known for their Southern cooking like Amy Ruth's in Harlem, which opened in 1998. In 2000, Cake Man Raven opened one of the first bakeries devoted to the cake in Brooklyn.*source
Let's jump straight to the recipe!
Prep: 20 min
Cook time: 40 min
Servings: 4 portions
Calories per serving: 457 kcal
Find the recipe & nutrition facts below :
1/2 cup + 2 tbsp (100 gr) all-purpose flour
1 tsp baking powder (5 gr)
1 tsp cacao (for the rich velvety color) (5 gr.)
1 pinch of salt
2/3 cups soy milk (150 ml)
1/2 cup sugar (100 gr)
2 tbsp + 1 tsp vegetable oil (or coconut oil) (35 ml)
Red food coloring (beetroot powder, or any other red coloring)
For the Cream:
1 cup coconut cream (200 gr)
1 tbsp powdered sugar
For the Decoration:
Few fresh strawberries
Step 1: Preheat oven to 175C.
Step 2: In a large mixing bowl sift flour, cacao and baking powder, then mix in salt
Step 3: In another bowl add soy milk, sugar, and oil.
Step 4: Mix wet ingredients into dry and add food coloring of choice and mix well together (the batter should be liquid).
Step 5: Transfer batter to a 11cm ( heart-shape pan (or any other pan) (greased if your pan is not a non-stick pan).
Step 6: Bake for 30-35 minutes or until a toothpick from the centre comes out almost clean.
*If you start to see some brown edges and your cake is still not cooked well inside, cover it with aluminium foil until a toothpick comes out dry.
Step 7: Let the cake to cool down and cut it horizontally into 3 layers.
Step 8: Prepare the cream just by mixing with a spoon (do not overmix) cooled coconut cream with powdered sugar. (if the cream is way too thick, just leave on a room temperature for 5-10 minutes)
Step 9: Add the cream into piping bag and cover with the cream the first and the second layers of cake. Then on the top you can use a flower shaped form for piping bags to create cream flowers on top as well as cutted in halves strawberries.