Red Velvet
₹699
The name says it all: if done well, it is really soft and velvety; the red derives from the chemical reaction between vinegar and cocoa, which are not felt to the taste but serve to give body to the cake.
The red velvet cake seems to have been born in the 1930s in the United States. The name says it all: if done well, it is really soft and velvety; the red derives from the chemical reaction between vinegar and cocoa, which are not felt to the taste but serve to give body to the cake.