Red Velvet Cake
by Cold water duckweed
Favorite
Difficulty
Normal
Time
2h
Serving
2
This is a six-inch cake recipe. "
1. Prepare the ingredients.
2. The egg white and yolk are separated.
3. The white and egg yolk are separated.
4. Whisk the egg whites at low speed with a whisk.
5. Add 1/3 sugar and stir at low speed and then turn to medium speed.
6. Add 1/3 of the sugar again, send it to high speed after passing it at low speed.
7. Add 1/3 sugar and beat at high speed until the egg whites are out of danger.
8. Stir the egg yolk with milk, corn oil, and salt.
9. Beat twice with a low-speed whisk.
10. Add low-gluten flour, red yeast rice powder, and cocoa powder, use a whisk to stir without dry powder, and use a spatula to stir until there is no particle cake batter.
11. Add 1/3 beaten egg whites and stir. Be careful not to stir.
12. Add 1/3 egg white and stir.
13. Pour the batter into the last 1/3 egg white and continue toss.
14. Prepare a six-inch cake mold, apply a little oil around the periphery and bottom, pour the batter from a high place, and shake out large bubbles.
15. Preheat the oven to 160 degrees and bake for 50 minutes.
16. Buckle upside down on greased paper. The top of the cake can be decorated with whipped cream.
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