#柏翠大赛#7 Inch Red Velvet Hollow Chiffon Cake

Name: #柏翠大赛#7 Inch Red Velvet Hollow Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Chiffon Cake Mix; 46g Caster sugar; 3 pcs egg; 20g Pure milk; 2g Lemon juice; 33g Corn oil; 1g salt; 5g Red yeast powder

by Q pig baby

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This 7-inch hollow chiffon cake recipe is roughly the same as the previously released 6-inch chiffon cake recipe, the difference is that I used 5 grams of red yeast rice instead of 5 grams of chiffon cake powder. The hollow cake base is very suitable for making bathing doll cakes, because I have posted the finished picture of the bathing doll before, so I did not release the finished picture this time, just shared the practice of a cake base. Because it is hollow, it saves the trouble of digging the cake. You only need to divide the cake base into three layers and follow the way of bathing doll cake that I published before to make beautiful works. "

Ingredients

#柏翠大赛#7 Inch Red Velvet Hollow Chiffon Cake

1. Whisk the egg whites: add 2 grams of lemon juice, 1 gram of salt, 33 grams of fine sugar (add in three times), and beat the egg whites at a low speed to a coarse foam state.

#柏翠大赛#7 Inch Red Velvet Hollow Chiffon Cake recipe

2. Then turn to medium speed and beat until neutral foaming (invert the container, the egg whites will not flow out).

3. To make the batter: add 13 grams of fine sugar, 20 grams of pure milk or water, and 33 grams of corn oil to the egg yolk and mix until the sugar melts.

4. Then sift in the red yeast rice powder and chiffon cake powder and mix until there is no dry powder.

5. Add one-third of the egg white paste to the egg yolk paste, cut and mix evenly. Then pour it into the remaining egg white paste and mix well.

6. Pour the batter into a 7-inch circular hollow chiffon mold and shake out large bubbles.

7. Put it in the middle and lower level of the preheated oven and heat up and down at 160 degrees for 35 minutes.

8. After being out of the oven, buckle upside down on the glass bottle to cool.

9. After the cake is completely cooled, it is released from the mold, and the part that is in contact with the mold is scraped with a cake separating spatula.

10. Buckle out.

11. Then use a cake separating spatula to separate the bottom.

12. This recipe is good, every time it is successful, the cake does not collapse or shrink, beautiful.

Tips:
The chiffon cake mix here is different from the chiffon cake mix in that it is sugar-free, but a special low-gluten flour with a relatively fine quality and no filtering.