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How to cook the perfect red velvet cake

The Guardian - 11 Aug 2016 09:45
How to cook the perfect redThis crimson cake should be showstoppingly gaudy - the baked equivalent of Dolly Parton. But should your colouring be artificial or natural? And what should you top it with? A southern American classic, the red velvet has its origins in the 19th century, when cakes as soft and fine as that fancy fabric were the height of culinary fashion. And although the colouring came much later - variously said to stem from the faint reddish hue that results from a collision of alkaline bicarbonate of soda with acidic cocoa, or the "red" brown sugar sometimes used - by the mid-20th century, it had become the cake's calling card. One early recipe, printed...
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