Red velvet layer cake

Overview

Between heaven and earth, there is the mood of the wind, the whispers of the clouds, among all things, the dance of butterflies, the songs of bees, and even the origin of the recipe for red velvet cake, which originated from the dramatic mood. We have no way of tracing the origin of red velvet cake, but we are all attracted by its color. When a cup of coffee and a piece of red velvet cake are placed in the middle of the dining table, what attracts them is not countless knives and forks, but a row of mobile phones clicking. It’s all that enchanting red color that makes people want to stop. . . .

Tags

• baking
• children
• afternoon tea
• birthday
• cake flour
• corn oil
• egg
• red yeast rice powder
• whipping cream
• fine sugar
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Beat the egg yolks with fine sugar

   

2. 2 Add milk and mix well, add corn oil in batches and mix well

   

3. 3 Sift in the mixed cake flour, salt, and red yeast rice powder,

   

4. 4 Stir the egg yolk paste evenly and set aside

   

5. 5 Add lemon juice to the egg whites and beat until coarse foam, add fine sugar in 3 batches, beat until the meringue becomes a small hook

   

6. 6 Mix 1/3 of the meringue and egg yolk paste evenly

   

7. 7 Pour the mixed batter into the remaining meringue and mix evenly

   

8. 8 Pour into the Yangchen rainbow cake mold. There are 4 molds in total, and the surface is roughly flat

   

9. 9 Preheat the oven to 160 degrees, shake the baking sheet lightly on the countertop, place it in the middle rack of the oven, and bake for 15-18 minutes

   

10. 10 Immediately after taking it out, place it upside down on the grid

    

11. 11 Beat the light cream and powdered sugar until it is not flowing

    

12. 12 After cooling and unmoulding the cake, cut off the surrounding sides, apply whipped cream in the middle, stack them one by one, and lightly decorate the surface