RED VELVET CAKE
Red velvet cake is traditionally a red, red-brown, mahogany, maroon, crimson or scarlet colored chocolate layer cake, layered with white cream cheese or ermine icing. The cake is commonly served on Christmas or Valentine's Day. Common modern red velvet cake is made with red dye the red color was originally due to non-Dutched, anthocyanin rich cocoa.
James Beard's reference, American Cookery (1972), describes three red velvet cakes varying in the amounts of shortening, butter, and vegetable oil. All used red food coloring. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name "red velvet", as well as "Devil's food" and similar names for chocolate cakes. Contemporarily, chocolate has often undergone Dutch processing, which prevents the color change of the anthocyanins. A reconstruction of the original red velvet cake involves reducing or eliminating the vinegar and colorants, and using a non-Dutched cocoa to provide the needed acidity and color.
SWISS ROLL
A Swiss roll, jelly roll, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing. The origins of the term are unclear. In spite of the name Swiss roll, the cake is believed to have originated elsewhere in Central Europe, likely Austria. It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge.
Jelly cake (layer cake) is an old English recipe. The earliest published reference for a rolled cake spread with jelly was in the Northern Farmer, a journal published in Utica, New York, in December 1852. Called “To Make Jelly Cake”, the recipe describes a modern "jelly roll" and reads: “Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table.”
MOONCAKE
A mooncake is a Chinese bakery product traditionally eaten during the Mid Autumn Festival. The festival is for lunar appreciation and moon watching, when mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid Autumn Festival is one of the four most important Chinese festivals.
Typical mooncakes are round pastries, measuring about 10 cm in diameter and 3–4 cm thick. This is the Cantonese mooncake, eaten in the Southern Chinese regions of Guangdong, Guangxi, Hong Kong and Macau. A rich thick filling usually made from red bean or lotus seed paste is surrounded by a thin (2–3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by tea. Today, it is customary for businessmen and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncakes.
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