Having arrived in Dungun at 2 am last night, I had to then type out the recipes for my class for the next morning. It was a demonstration and lucky enough, no one noticed the tremendous exhaustion I felt (not even a yawn) that made even the wall seemed comfy enough for me to lean on relaxingly.
It was a 'special cakes' class and one of the items was 'Red Velvet Cake' (I reckon that words and fashion reach across this part of the country pretty fast these days, hence, this cake has made its name here as well).
Whether you see it as a stale version of chocolate cake or a cake with a bitter aftertaste (due to the beetroot juice), this cake has its own distinctive class and has made its way to the best bakery boutiques in town.
Cake: preheat oven to 170C A : 280g self-raising flour + 20g cocoa powder (sifted) B : In a jug, pour 135g milk + 2tsp lemon juice/vinegar + 80 g red dragon fruit/beet root juice + red col…