Red velvet chiffon cake

Overview

I was unfamiliar with red velvet cake before I made it. In order to find out more about it, I went to Baidu to have a look. Baidu said this: Red velvet cake is also called red velvet cake. In English, it is the origin of Red Velvet Cake. There are different opinions. The dramatic saying is, the origin At the Waldorf-Astoria Hotel in New York, around 1959, a female guest dined at the hotel and enjoyed a red velvet cake. She was very interested in the cake, so she asked the hotel for the name of the cake chef and the cake recipe, and the hotel fulfilled her request. Later, she received a high bill. It turned out that the hotel did not provide the cake recipe for free. The female guest was so angry that she announced the recipe of the red velvet cake to the whole society. The red velvet cake has since become famous all over the world. It seems that there is no description of the cake, but only the main ingredients are mentioned: flour, eggs, and red yeast powder. In this case, the undecorated one I made today is called red velvet chiffon cake!

Tags

• baking
• children
• afternoon tea
• chiffon cake
• corn oil
• egg
• hot water
• low gluten flour
• red yeast rice powder
• white sugar
• water

Ingredients

Steps

1. 1 Separate the egg yolks and egg whites into a water-free and oil-free basin.

   

2. 2 Beat the egg whites at low speed, and add one-third of the sugar when it reaches a coarse foam. (Add sugar in three times)

   

3. 3 When the egg white is whipped to stiff peaks, the meringue in the basin forms small peaks when the whisk is lifted up

   

4. 4 Use a whisk to beat the egg yolks for 5 seconds, then add corn oil and water respectively, then use a whisk to beat evenly

   

5. 5 Sift in the cake flour and mix for 10 seconds.

   

6. 6 Take one-third of the egg white paste, put it into the egg yolk paste, and mix evenly using the cutting and mixing technique.

   

7. 7 Then pour the egg yolk paste back into the egg white paste and mix evenly using cutting and mixing techniques. Be careful not to draw circles!

   

8. 8 Mix red yeast rice flour and hot water, stir well.

   

9. 9 Mix half of the cake batter and red yeast rice flour and mix evenly using a cutting and mixing technique.

   

10. 10 Pour a tablespoon of red yeast cake batter into the center of the cake mold.

    

11. 11 Then pour a tablespoon of plain cake batter in the center.

    

12. 12 Pour in the two cake batters alternately until the end, lift the cake mold and shake it hard a few times.

    

13. 13 Place in the oven preheated at 170 degrees, middle and lower racks, bake at 150 degrees for 20 minutes, then turn to 170 degrees and bake for 20 minutes.

    

14. 14 Take out the cake, turn it upside down and let it cool before cutting into pieces.