Original, red velvet chiffon cake
Overview
Chiffon cake is the healthiest cake in the cake world! Children and the elderly eat very healthily. I often make it for the kids. They love to eat too!
Tags
Ingredients
Steps
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Material preparation. Preheat the oven to 150 degrees. The operating tool container must be clean and free of oil and water
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Mix milk and corn oil evenly
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This is a state of even mixing.
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Sift in the flour
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Mix well
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Beat in egg yolks. The egg whites should be packed in oil-free and water-free utensils
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Mix well and set aside for later use
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Add one third of the icing sugar to the egg whites and beat until fish-eye bubbles form. Add lemon juice
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Turn to second speed and beat until fine. Add the remaining half of the powdered sugar
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Turn the mixer to third gear and beat until smooth. Add the remaining powdered sugar
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Until the egg whites are dry and foamy and have fixed texture
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When you lift the egg beater, it has sharp corners like this
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Take a quarter of the egg whites and egg yolks and mix evenly
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This is the state of mixing evenly
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Then pour the egg yolk paste into the remaining three-quarters
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Mix well
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Pour half of the plain cake batter into the grinder. Sift the other half into the red yeast rice flour
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Mix well
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Then pour it into the grinding tool, pick up the grinding tool and tap it gently a few times. Cough out the air inside
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Bake in the middle rack of the oven at 150 for 70 minutes. Adjust the time according to the temperament of your own oven
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Take the cake out of the oven and drop it with a grinder 10cm from the ground a few times to knock out the air inside. Turn upside down and let cool before cutting and eating
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Look at the organization inside. Not bad, there are still some small bubbles that haven’t been knocked out
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Not bad
