![]() 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. ![]() Beetroot was and is used in some recipes as a filler or to retain moisture. Beetroot is found in some red velvet cake recipes. When foods were rationed in the US during World War II, bakers used boiled beetroot juices to enhance the color of their cakes. The key difference between the two cakes is that devil's food cake uses chocolate and red velvet cake uses cocoa. Around the turn of the 20th century, devil's food cake was introduced, which is how some believe that red velvet cake came about. 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. Velvet cake is thought to have originated in Maryland in the early 20th century.
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