I don't trust anything anymore.
Which got me thinking; what’s the actual taste of red velvet cake? After all, neither “red” nor “velvet” are ingredients; at least “lemon meringue” and “chocolate” cakes are clear about what they are.I wondered if the deep red hue and moist texture could come from something like beetroot; the sort-of earthy flavour and vibrant purple-red colour.The cake uses cocoa powder rather than actual chocolate, giving the sponge a milder taste than most chocolate versions.
Traditionally, there are also acidic elements in the mix that help to give the cake its signature tenderness and tang,by the reaction of the acidic buttermilk and vinegar to the raw cocoa powder, which contains an antioxidant called anthocyanins which turns red when it comes into contact with acids.before cake flour became available, often containing ingredients like almond flour, corn starch, and cocoa flour that helped to produce a smooth, fluffy, “velvety” texture.
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