Red Velvet Chiffon

Name: Red Velvet Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Arowana low-gluten wheat flour; A few drops Lemon juice; A few drops Red Velvet Liquid; 1g salt; 30g Corn oil; 30g milk; 200g Light cream; 70g Caster sugar

by Little C Food

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Chiffon cakes are made at least twice a month. About red velvet, I didn't particularly like the taste at first, but gradually got used to it. Although I don't have a soft spot like matcha, the appearance of the finished product made of red velvet is worthy of recognition. Using low-gluten wheat flour this time, the cake has a light texture, and the favorite whipped cream tastes even better.

Ingredients

3 pcs Egg
50g Arowana Low-gluten Wheat Flour
A few drops Lemon Juice
A few drops Red Velvet Liquid
1g Salt
30g Corn Oil
30g Milk
200g Light Cream
70g Caster Sugar

Red Velvet Chiffon

1. Prepare ingredients.

2. Separate egg white and egg yolk, add milk and mix well, then add corn oil and mix well.

3. Sift the low-gluten flour and mix well.

4. After mixing well, add a few drops of red velvet liquid and mix well.

5. Add 40g of caster sugar to the egg white three times and beat until hard.

6. Take one third and add it to the egg yolk paste and mix well.

7. Pour the evenly mixed cake batter into the remaining egg whites and continue to mix evenly.

8. Pour the evenly mixed cake batter into the mold and shake it twice to remove bubbles.

9. Preheat the oven at 160 degrees and bake for 50 minutes. After baking, take out the inverted button and let it cool.

10. Add a few drops of red velvet liquid to the whipped cream, add 30g of fine granulated sugar to the whipped cream, and beat until hard.

11. Choose a suitable piping nozzle, put the light cream in the piping bag, and squeeze a layer of cream evenly on the surface of the cake for decoration.