Red velvet chiffon cake

Overview

How to cook Red velvet chiffon cake at home

Tags

• baking
• afternoon tea
• students
• corn oil
• egg
• low gluten flour
• pure milk
• red yeast rice powder
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare the materials, preheat the oven, set the upper heat to 170° and the lower heat to 140°.

   

2. 2 Beat 20 grams of white sugar, milk, and corn oil with a manual egg beater until evenly mixed.

   

3. 3 Separate the egg yolk and protein, and put the egg white into a clean bowl without oil or water. Put the egg yolks into the mixture of milk and oil

   

4. 4 Beat the egg yolks evenly, and sift in the low-gluten flour and red yeast rice powder (it’s best to sift the red yeast rice powder and flour together twice first). Use a hand whisk to make zigzag shapes (turn the bowl while making) and mix into a grain-free egg yolk paste. Set aside.

   

5. 5 Add a few drops of lemon juice to the egg whites.

   

6. 6 Use an electric whisk to beat until the fish eyes are thick and foamy, then add the first 20 grams of sugar.

   

7. 7 Continue beating until the egg whites are thick and add the second 20 grams of sugar.

   

8. 8 Continue to beat until wet peaks (that is, lift the egg beater and there is a small hook) and add the remaining sugar. Beat until it reaches dry peaks (when you lift the egg beater, it will have a straight tip)

   

9. 9 Add 1/3 of the meringue to the egg yolk paste, mix evenly.

   

10. 10 Then pour the egg yolk paste into the remaining 2/3 of the meringue. Cut and mix evenly.

    

11. 11 Place it into the mold and shake it twice to remove any big bubbles.

    

12. 12 Place in the preheated oven on the bottom shelf for 40 minutes. Take it out immediately from the oven and shake it gently twice on the table. Invert onto a cooling rack and let cool.

    

13. 13 Just remove the mold.