7-inch red velvet hollow chiffon cake
Overview
This 7-inch hollow chiffon cake recipe is roughly the same as the previously published 6-inch chiffon cake recipe. The difference is that I used 5 grams of red yeast rice powder instead of 5 grams of chiffon cake powder. The hollow cake base is very suitable for making a bath doll cake. Because I have posted pictures of the finished product of the bath doll before, I did not publish the finished product picture this time. I just shared a recipe for the cake base. Because it is hollow, you don't have to dig out the cake. You only need to divide the cake base into three layers and follow the bath doll cake recipe I posted before to make a beautiful creation.
Tags
Ingredients
Steps
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Whip egg whites: Add 2 grams of lemon juice, 1 gram of salt, and 33 grams of fine sugar (added in three times) to the egg whites, and beat at low speed until coarse foam.
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Then turn to medium speed and beat until neutral peaks (invert the container so that the egg whites do not flow out).
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Make the batter: Add 13 grams of fine sugar, 20 grams of pure milk or water, and 33 grams of corn oil to the egg yolks, and stir until the sugar melts.
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Then sift in the red yeast rice powder and chiffon cake powder, and mix until there is no dry powder.
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Add one-third of the egg white batter to the egg yolk batter and mix evenly. Then pour it into the remaining egg white batter and mix evenly.
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Pour the batter into a 7-inch round hollow chiffon mold and shake to create large bubbles.
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Place in the middle and lower racks of the preheated oven, heat up and down to 160 degrees for 35 minutes.
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After taking it out of the oven, invert it onto a glass bottle to cool.
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After the cake is completely cooled, remove it from the mold and use a cake spatula to scrape around the area in contact with the mold.
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Kick it out.
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Then use a cake separator to separate the bottom.
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This recipe is good, it is successful every time, the cake does not collapse or shrink, and it is beautiful.
