ISSUE OF THE WEEK

CHOCOLATE VS RED VELVET CAKE

Soundtrack: Banana Song - Minions


I don't know about anyone else but I've always wondered what actually made red velvet cake red. Apparently some use beet root, red wine vinegar or just food colouring in with the cake mixture to get the desired colour.

My confusion then sank deeper when I was told that red velvet cake is essentially... chocolate cake.

So add curiosity and the fact that I fancied some cake; I organized a little blind test to see if people could differentiate between the two.

Now, I have no knowledge about baking. I actually think people take for granted the skill that goes into baking a delicious cake from scratch. If you shake and bake then shame on you! I'm kidding, who has the time or an oven these days to actually bake? Well, The Bake Minister (pictured below) does and she's satisfying one craving at a time. 

So I asked a few cake lovers to try both cakes with a blindfold on and the verdict was that 70% couldn't identify which one is which. The thing that sets the red velvet apart is simply the cream cheese topping. 

The chocolate cake is denser but the red velvet has a lighter taste and more of a "fluffy-spongy" texture - is there a clever technical term for this?! I guess "velvety" is suitable in this case.

To conclude the red velvet is like chocolate cake's hybrid half brother who is slightly fatter but with better hair.

IN CASE YOU HAVE TIME (AND AN OVEN)

RECIPE FOR RED VELVET CUPCAKES

(this will make about 15 cups)

Flour    200g

Coco powder    1 tablespoon

Baking powder    1 teaspoon

Baking soda    1/2 teaspoon

Salt    1/2 teaspoon

Butter    90g

Sugar    160g

Butter milk    180g

sun flower oil    70g

Red wine vinegar    1 table spoon and 1/2 teaspoon

2 x whole egg

COOKING INSTRUCTIONS

1. Beat butter and sugar until fluffy

2. Add oil and beat for another 2 minutes

3. Add eggs and beat for 1 minute

4. Add Red wine vinegar and stir

5. Divide the flour into 3 parts 

6. Alternately add the flour and the butter milk in (this method will give the cake its signature fluff)

7. Bake at 130C for 50 to 60 minutes

CREAM CHEESE FROSTING

1. Soften cream cheese    250g

2. Soften butter    56g

3. Icing sugar    1 and a 1/2 cup

4. Splash of lemon juice

5. Mix together until smooth

CALORIE COUNTING

One Red Velvet cupcake will set you back 238 calories.

IF YOU DON'T HAVE TIME 

Put in your order at bakeministry@gmail.com and the cake will probably taste better...

Check out their menu on their FB page: Bake Ministry

Happy cake eating!

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