Farola Marshmallow Red Velvet Honey Bean Cream Cake

Farola Marshmallow Red Velvet Honey Bean Cream Cake

Overview

Recently I have been making various red velvet cakes in different ways. I really like the color, rich and elegant. It has always been synonymous with nobility. This time, chiffon cake is used as the cake base. When whipping the egg whites, fluff marshmallows are used instead of fine sugar. The whipped meringue is very stable and delicate. The chiffon after it is baked has a delicate texture and a light caramel flavor. When whipping the cream, fluff marshmallows are also added. Even in summer, it is not easy to melt and is very easy to use. This time, red velvet and honey bean are combined to create a different red velvet.

Tags

Ingredients

Steps

  1. Separate the egg yolks and egg whites, and place the egg whites in a clean container that is free of oil and water.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 1

  2. Add fluff marshmallows to the egg whites.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 2

  3. Beat at low speed until medium peaks form. Lift the whisk and the egg whites will form straight peaks, as shown in the picture.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 3

  4. Preheat the oven to 140 degrees. Add water and cooking oil to the egg yolks and stir evenly.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 4

  5. Pour the water and oil into the egg yolk and mix evenly. Sift the flour, red yeast powder and cocoa powder into the egg yolk and mix evenly. The mixed egg yolk paste will be fine, sticky and without particles, so the egg yolk paste is ready.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 5

  6. Pour 1/3 of the meringue into the egg yolk batter, and stir evenly from bottom to top.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 6

  7. Pour all the batter from step 5 into the remaining meringue, stir evenly from bottom to top, add honey beans, and stir evenly.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 7

  8. Pour the mixed cake batter into a baking tray lined with greaseproof paper, and place it in the preheated oven at 140 degrees, middle layer, for 15 minutes. Even if the same brand and model are the same, there will be temperature differences. The time is just a reference. The time can fluctuate up to 10 minutes. (You can insert a toothpick into it. If there is no batter on the toothpick, it means it is baked)

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 8

  9. Shake the baked cake lightly twice, tear off the parchment paper on the four sides, then place it on the baking grid, let it cool until there is no longer any heat escaping from the surface, and then peel off the parchment paper at the bottom.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 9

  10. While the cake is cooling, we prepare the cream filling. Add fluff marshmallows to whipped cream.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 10

  11. Beat in ice water until 8 or 9 points ready for decorating, as shown in the picture.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 11

  12. Use a knife to cut off the four sides of the cake and cut it into 2 equal parts, as shown in the picture.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 12

  13. Take one of the strips, pipe cream on it, put honey beans on top, then pipe cream on top.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 13

  14. Place the other cake slice on top and cut into small pieces.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 14

  15. Put the butter into a piping bag, use a flat piping nozzle to pipe out patterns, and decorate with honey beans.

    Farola Marshmallow Red Velvet Honey Bean Cream Cake step 15