fluff marshmallow red velvet swirl cake

Overview

This cake combines red velvet cake and swirl cake, which have been very popular in recent years. The cake body does not use the traditional red velvet method, but uses light chiffon. 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. In addition, cocoa powder is also added to the cake. The rich cocoa flavor makes people unable to resist having a piece of it. At the same time, it is paired with refreshing and non-greasy whipped cream to reduce the heavy feeling. Plug homemade star decorations on the top and make a wish on the stars, your wishes will come true!

Tags

• baking
• little fresh
• afternoon tea
• students
• cocoa powder
• edible oil
• egg white
• egg yolk
• low gluten flour
• marshmallow
• pure milk
• red yeast rice powder
• top decoration
• whipping cream

Ingredients

Steps

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

   

2. 2 Add fluff marshmallows to the egg whites.

   

3. 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.

   

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

   

5. 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.

   

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

   

7. 7 Pour all the batter from step 5 into the remaining meringue, and mix evenly from bottom to top of the bowl.

   

8. 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).

   

9. 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.

   

10. 10 While the cake is cooling, let's whip up the whipped cream and add fluff marshmallows into the whipped cream.

    

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

    

12. 12 Cut off all four sides of the cake with a knife, spread with butter, and cut into 3 equal parts, as shown in the picture.

    

13. 13 First roll up one piece and place it vertically on the plate, then roll up the remaining pieces one by one, end to end, and cut the last edge diagonally as the finishing touch.

    

14. 14 Smooth the surface of the cake with the remaining cream, put the cream into a piping bag, pipe out patterns, put cake crumbs in the middle for decoration, and then insert stars for decoration.