Red Velvet Chiffon Cake
1.
Separate egg white and yolk in a water-free and oil-free container
2.
Add fine sugar to the egg yolk and mix well
3.
Add salad oil to the egg yolk and mix well (you can use corn oil instead)
4.
Add pure milk and mix well
5.
Sift in low-gluten flour, stir in Z-shape, mix the flour evenly, remember not to stir in circles...
6.
The state of the batter after mixing evenly
7.
Add a few drops of red velvet essence and stir evenly
8.
Add the caster sugar to the egg whites in 3 times and beat
9.
Send until there are double small pointed hooks, that is, dry state
10.
Add 1/3 of the egg whites to the egg yolk paste, and stir evenly, mixing and cutting
11.
Finally, pour all the egg yolk paste into the remaining egg yolk paste, add 1/3 of the egg whites, and stir evenly, turn and cut into 2/3 of the egg whites, and stir evenly
12.
Pour into a mold (8-inch serving, you can bake two 6-inch round molds) to scrape the batter to make the batter smooth, and shake it lightly for 2, 3 times
13.
Preheat the oven at 150 degrees for 10 minutes in advance, put the mold in the lowermost layer of the oven, bake at 150 for 50 minutes, and take it out.
14.
150g whipped cream and 15g caster sugar to beat until yogurt state, about 5 distributed
15.
Add homemade mulberry jam and stir well (mulberry jam is homemade, you can use other jams instead)
16.
Demoulding with bare hands
17.
Insert a small hole in the middle of the cake, and then gently cut with the knife in a circle with the cake, don’t cut it
18.
Put the whipped cream jam mixture in the framing bag and squeeze it into the cake
19.
Whip the remaining 150g whipped cream and 15g caster sugar until yogurt-like, distribute about 5, and decorate the surface of the cake
20.
I will give you the best~
21.
Put on decorative fruits, the finished product is beautiful~
22.
Finished product
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