Red Velvet Cake

Overview

Everyone has eaten too much of the original chiffon, and it will inevitably become boring. The same recipe contains five grams of red yeast rice powder and ten grams of sugar. It does not taste bitter as some people said. That is because it is too much. The recipe is based on someone else's 17cm hollow mold and I prepared it myself. After baking it a few times, I am quite satisfied!

Tags

• baking
• children
• afternoon tea
• birthday
• cake mix
• corn oil
• egg
• red yeast rice powder
• white sugar
• milk

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Put milk, corn oil, and egg yolks into a large bowl.

   

3. 3 Mix well.

   

4. 4 Sift in the mixed low flour and red yeast rice powder, stir until smooth and without lumps, and it becomes an egg yolk paste.

   

5. 5 Beat the egg whites at slow speed until they form thick peaks.

   

6. 6 Then add 40 grams of sugar in three batches and beat quickly until texture appears.

   

7. 7 Finally beat until wet to dry and almost hard.

   

8. 8 Add one-third of the egg whites to the egg yolk paste and mix evenly without making circles.

   

9. 9 Pour the mixed cake batter into the remaining egg whites.

   

10. 10 Stir evenly, remember to stir thoroughly from the bottom to avoid egg yolk paste remaining on the bottom of the basin.

    

11. 11 Then pour it into the mold, and shake out the big bubbles in the cake batter twice. Preheat the oven to 160 degrees for 10 minutes in advance. Place the second-to-last layer of cake and bake for about 45 minutes. After baking the cake base, take it out and shake it twice on the table.

    

12. 12 Then immediately invert and let cool until completely cooled before unmoulding.

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures