Pink pudding cake

Overview

How to cook Pink pudding cake at home

Tags

• baking
• summer recipes
• corn oil
• low gluten flour
• red yeast rice noodles
• whipping cream
• white sugar
• gelatine powder
• milk
• protein

Ingredients

Steps

1. 1 Weigh all ingredients for the cake base.

   

2. 2 Add corn oil to milk and stir until emulsified.

   

3. 3 Sift in cake flour.

   

4. 4 Mix well in a zigzag shape.

   

5. 5 Add the egg whites to the sugar in three batches and beat with a whisk until wet peaks form.

   

6. 6 Add to the batter in three batches and mix evenly.

   

7. 7 Pour into baking dish and smooth surface with spatula.

   

8. 8 Preheat the oven to 180 degrees, put the baking sheet into the baking pan, turn the middle and lower layers to 150 degrees, and bake for 20 minutes. Take it out immediately.

   

9. 9 After cooling, use a round cutter to cut into round cake slices.

   

10. 10 Add gelatine powder to milk and stir in hot water until completely dissolved.

    

11. 11 Add a little hot water to the red yeast rice flour and stir evenly.

    

12. 12 After cooling, pour into a basin, add light cream and mix well.

    

13. 13 Spoon into molds two-thirds full.

    

14. 14 Add the egg batter slices and refrigerate for more than two hours.

    

15. 15 Remove from the mold.

    

16. 16 Beautiful.

    

17. 17 Finished product.

    

18. 18 Finished product.

    

19. 19 Finished product.

    

20. 20 Finished product.