Red velvet chiffon cake

Overview

The red velvet cake is stunning and has a beautiful heart shape, which is very suitable for the Valentine's Day theme. The recipe is based on ordinary chiffon, with just a few more grams of red yeast rice flour added. The color is very beautiful and dazzling, so please feel free to refer to it.

Tags

• baking
• coconut
• corn oil
• egg
• low gluten flour
• red yeast rice noodles
• white sugar
• milk

Ingredients

Steps

1. 1 Take two oil-free and water-free basins and separate the egg whites and yolks.

   

2. 2 Add 10 grams of sugar, milk and corn oil to the egg yolk basin.

   

3. 3 Sift in the low flour and red yeast rice flour and prepare to stir.

   

4. 4 Stir until even and smooth.

   

5. 5 Start beating egg whites, add 20 grams of sugar when beating until thick.

   

6. 6 Keep fighting.

   

7. 7 Beat until the foam is fine and then add 20 grams of sugar.

   

8. 8 Keep fighting.

   

9. 9 Beat until the texture is clear and add 20 grams of sugar when it is close to the ideal state.

   

10. 10 Keep fighting.

    

11. 11 Beat until dry foam forms and can form small sharp corners.

    

12. 12 Fold half of the meringue into the egg yolk batter.

    

13. 13 Stir evenly, do not make circles to avoid defoaming, be sure to stir up and down, like stir-frying.

    

14. 14 Pour the mixture from the previous step into the remaining half of the meringue.

    

15. 15 Use the same technique to mix again and preheat the oven to 175 degrees.

    

16. 16 Pour the cake batter into the heart-shaped mold and tap it a few times to release any air bubbles.

    

17. 17 Place in the preheated oven and bake at 175 degrees for 30 minutes.

    

18. 18 Out of the oven.

    

19. 19 Turn upside down and let cool.

    

20. 20 Remove from the mold.

    

21. 21 Sprinkle some coconut on top.

    

22. 22 Plate it and it's ready to eat.