Seeing Red, and Eating It Too

Courtesy of Lindsey Dawson.

The words ‘red’ and ‘cake’ don’t really go together in my mind, so I was intrigued to see, in a Vanity Fair magazine, a story about some big dinner attended by political star Sarah Palin, where the menu largely consisted of ‘thick slices of roast pork and red velvet cake’.

The words ‘cake’ and ‘pork’ aren’t natural buddies either, so I assume these treats were served in different courses (and that then the guests went home, laden with fat and sugar, to reach for the Alka-Seltzer).

But red velvet cake – what the heck was that? Last week I happened to meet a woman who publishes magazines for the catering and café trades, so I asked her if she knew. She shook her head. General mystification all round.

So there was only one thing to do – go googling. Red velvet cake, I found, is the American equivalent of pavlova. It’s seen as a national dessert by the citizens of two neighbouring countries, and experts in both countries insist it was invented there.  With pavlova, it’s a tussle between us and the Aussies. When it comes to red velvet cake, the Americans claim it; but so do Canadians. Whatever, it’s a hot number on both sides of the border.

Some foodies reckon it’s an invention of the American south. Oprah Winfrey is apparently a fan, and the cake got some notoriety in 1989 when a version featured in the movie Steel Magnolias.      

Various websites make red- velvet connections with the Waldorf Astoria Hotel in New York.  A guest who stayed there is said to have written to the hotel chef raving about his dessert and asking for the recipe. He sent it, along with a bill for $400. Some of the stories say it was $200 or $100 – whatever, the lady was so indignant she spread the recipe far and wide, thus diminishing its exclusivity for all time – and Americans have been chowing down ever since on ruby-hued cake, with thick white icing sandwiching the layers, plus more icing on top and a garnish of coconut shreds.

Fond Canadian memories centre around desserts created by Eaton’s, a top department store chain. But they, too, adore moist, crumbly, red cake.

Forget any notions of natural fare. The only reason it’s red is that two tablespoons of food dye are added to the mixture. Basically, it looks like a really rich, sweet cake, with cocoa adding mild chocolate flavour.

Note: It should probably be banned in households ruled by hyperactive kids.

You could possibly wow the in-laws with one at Christmas (just add plastic holly sprigs for full yuletide effect). It was, of course, a natural for the Sarah Palin event, given that she’s a Republican and her party has red as its theme colour. Which is very odd considering the rest of the world sees red as the colour of socialism and communism, which are ideologies that Republicans can’t abide.  

If you want to have a go, you’ll find heaps of recipes online. This site looks comprehensive: www.joyofbaking.com/RedVelvetCake.html

Go on, enjoy. And then go for a very long, brisk, calorie-killing walk.

•     Give yourself time out for some nourishing mindfood. Join in on a day when you’ll be encouraged to write about your life and all its rich memories. Lindsey is running two separate workshops in Auckland and Orewa, in October and November. All you need for an uplifting day is a pen and your personal storehouse of experience.  For info go to www.storyofmylife.co.nz.

   

By Lindsey Dawson