Bread & Pastry

Production
10
Quarter 3
Module 16
Suggested Projects:
Red Velvet Cake

Writer: Ma. Gina C. Bunda

Validator: Katherine J. Guevarra
 EXPECTATION

At the end of this lesson, you are expected to:

A. identify the ingredients of a Red Velvet Cake; and
B. explain the step-by-step procedures in baking a red velvet cake.

PRETEST
Directions: Write True if the statement is correct and False if the statement is wrong.
_____ 1. Red velvet cakes contain buttermilk.
_____ 2. Red velvet cake is an example of unshortened cake.
_____ 3. It came into existence during the Roman Era.
_____ 4. Cocoa Powder is one of the main ingredients in red velvet cake.
_____ 5. In 1943, a popular cookbook debuted a red velvet cake.

RECAP

Let us recall Module 15 which gave you the ingredients of Chocolate Butter cream
icing. Enumerate the different ingredients used in making the chocolate butter cream
icing.
1. confectioners’ sugar
2. unsweetened cocoa powder
3. evaporated milk
4. coffee powder
5. unsalted butter
6. vanilla
 LESSON
Red Velvet Cake

History:
Hundreds of years ago, cakes were a sweet type of bread. Many times, people would
put dried fruits and nuts in their cake recipes. As a result, the desserts were rough
and had an abrasive texture.

It was not until 500 years later when bakers began to make dessert more appealing.
They were able to find ways to break down the flour in the recipes so cakes could be
softer and tastier.

Do you want to know where the traditional red velvet cake originates from? There is
a lot of controversy behind who should receive credit for the recipe.

Traditional red velvet cake

To understand the traditional red velvet cake, you must go back in time. Velvet cakes
first came into existence during the Victorian Era. It was during the 1800's that
recipes would frequently call for the use of cocoa for luxury cakes.

They would call the cakes "velvet" cakes and serve them at fancy dessert parties. The
word velvet lets guests know the cake will have a smooth and soft texture. describe
the soft, smooth texture of the cake.
Devil's food cake was also wildly popular during the Victorian Era. Devil's food cake
was another recipe that requires cocoa as an ingredient. The cooks in the 1800's
were hard at work, trying to get the perfect cake recipe.

The ingredient of cocoa would help break down the coarse flour. As a result, the flour
was softer, and the cake was velvety. Some people argue that the red color comes
from a chemical reaction.

A chemical reaction between the cocoa and acid gives the cake its red color. Natural
cocoa has a lot of acidities and works well with the baking soda and buttermilk.

Along with a delicious chocolate flavor, the cocoa makes the cake nice and soft.
Around the 1900's cake recipes with cocoa as the main ingredient began to surface.
People were finding recipes for cocoa velvet cakes, red cocoa cakes and other "cocoa"
types of cakes.

This time I will share the tested recipe of Chef RV Manabat of Red Velvet Cake, and
on the succeeding modules, I will teach you on how to make a butter cream icing
and a cupcake. But usually for a red velvet cakes the more appropriate icing is the
cream cheese.

RED VELVET CAKE

Ingredients:
1 ½ cups butter melted
1 ¾ cups granulated sugar
3 pcs whole egg
1 tablespoon vanilla extract
2 tablespoons liquid red food coloring
2 ½ cups all-purpose flour
3 tablespoon cocoa powder
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups sour cream or buttermilk

Procedure:
1. Pre heat oven at 350F, Grease and line 2 9-inch baking pan with parchment paper
(any shape you want). Set aside.
2. In a bowl, beat melted butter, sugar, eggs, vanilla extract and liquid food coloring
until smooth and well blended.
3. In another bowl, sift together APF, cocoa powder, baking soda, baking powder and
salt.
4. Stir in the dry ingredients to the melted butter mixture (liquid ingredients).
5. Pour into the prepared baking pans. Bake for 45 minutes or until the top exterior
is almost dry when touch or do the toothpick test. Cool and frost it with cream cheese
icing.

NOTE: If you do not have an oven you can use a steamer.

Prepare your steamer pan over medium heat to produce enough steam. Put cheese
cloth or katcha on the cover of your steamer to prevent drippings of water on your
cake mixture
 ACTIVITIES

Directions: Write the step-by-step procedure in baking a red velvet cake. Search
pictures of procedures on the internet and attached here.

WRAPUP
What are the important things you have learned from this module? Write your
answers on the space provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

VALUING
If you will be given the chance to bake a cake, what it would be? Why?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POSTTEST

Directions: Fill in the blanks the missing word / s in the procedure of baking a red
velvet cake.
1. ___________ at 350F, Grease and line 2 9-inch baking pan with parchment paper
(any shape you want). Set aside. In a bowl, beat melted butter, sugar, eggs, 2.
__________ and liquid food coloring until smooth and 3. __________. In another bowl,
4. __________ together APF, cocoa powder, baking soda, baking powder and salt.
5. __________ the dry ingredients to the 6. __________ mixture (liquid ingredients).
7. __________ into the 8. __________ baking pans. Bake for 45 minutes or until the top
exterior is 9. __________ when touch or do the toothpick test. 10. __________ it with
cream cheese icing.
 KEY TO CORRECTION

References
https://www.google.com/search?q=red+velvet+cake&rlz=1C1CHBF_enPH922PH92
2&sxsrf=ALeKk008jzFO9lQhOmR-
en8IfuobOHF2hQ:1611129941384&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj
41t7ehqruAhV2wosBHZF1AP0Q_AUoAXoECAcQAw&biw=768&bih=712
https://sunflourbakingcompany.com/blogs/news/the-history-behind-traditional-
red-velvet-cake-and-
cupcake#:~:text=A%20chemical%20reaction%20between%20the,the%20cake%20it'
s%20red%20color.&text=People%20were%20finding%20recipes%20for,debuted%20
a%20red%20velvet%20cake.