Red velvet chiffon cake

Red velvet chiffon cake

Overview

Seeing this blush, I was really attracted to her. The red velvet cake, whether it was the brilliant name or the beauty of the color, I was shocked. There were no exaggerated decorations, but it conquered everyone with its incomparable deliciousness. The happy and sweet taste made me unforgettable~~

Tags

Ingredients

Steps

  1. Beat the egg yolks with a manual whisk;

    Red velvet chiffon cake step 1

  2. Add corn oil and stir evenly;

    Red velvet chiffon cake step 2

  3. Add water and stir evenly;

    Red velvet chiffon cake step 3

  4. Sift in the premixed powder;

    Red velvet chiffon cake step 4

  5. Use a manual egg beater to pick up the eggs from the bottom and stir until there is no dry powder;

    Red velvet chiffon cake step 5

  6. Add a few drops of lemon juice to the egg whites, add sugar in three batches, and beat until wet and dry;

    Red velvet chiffon cake step 6

  7. Add one-third of the meringue into the egg yolk paste, mix evenly with a spatula, then take the remaining one-half of the meringue and continue to mix evenly until the egg white is no longer visible;

    Red velvet chiffon cake step 7

  8. Pour into the meringue basin;

    Red velvet chiffon cake step 8

  9. Continue to stir evenly;

    Red velvet chiffon cake step 9

  10. Pour the batter into the mold and shake it twice to remove the air bubbles inside;

    Red velvet chiffon cake step 10

  11. Preheat the oven to 170 degrees, put the mold in, adjust the temperature to 150 degrees, and bake for about 40 minutes;

    Red velvet chiffon cake step 11

  12. After taking it out of the oven, turn it upside down to cool and demold.

    Red velvet chiffon cake step 12