Red velvet cake....my style.

Red velvet cake......I was always tempted to make this unusual bright red cake. However, I hesitated to bake it due to the amount of red food coloring adding to it.

I can't deny the fact that the bright red color which is contrast with white frosting creates a dramatic look. However,the true excitement may be the mild chocolate favour hidden inside the moist and tender crumb.

The origin of red velvet cake is unknown--some said it's from the North but some said it's from the South. One thing I know for sure is that this piece of red cake made straight from my kitchen and it contains just a pinch of food coloring. No one's recipe is better than the others, it's just the matter of preference.

I need to sacrifice having a beautiful bright red color in order to indulge it with guilt free. I used a combination of beetroot and strawberry puree as natural food coloring. Those overriped strawberries are the best. Buttermilk and acidic juice from strawberries contribute to the moist and tender crumb. Moreover, the strawberry smell can offset the strong smell of beetroot.

My friend will visit me this afternoon. I wanted to bring her out for hi-tea at some places around here, but she insisted on some "simple" homemade cake. I'm not sure her "simple" and my "simple" cake have the same meaning. Do we use the same dictionary? ....I wonder.

Finally, I decided to bake this red cake ( or red velvet cake if you allow me to call it ) for her. It is simply covered with creamcheese frosting and decorated with fresh strawberry and a piece of macaron shell.

Let's enjoy this velvety and delicately sweet piece of cake. You will be in love of it just as I do.