Red Velvet Chiffon Cake

Name: Red Velvet Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 4 egg; 50g Sugar; 45g Corn oil; 70g water; 2 tsp Red yeast powder; A tablespoon Hot water

by w Green water lotus pond y

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Before making red velvet cake, I was very unfamiliar. I went to Baidu to find out a little bit. This is what Baidu says: Red velvet cake is also called red velvet cake. English is the origin of Red Velvet Cake. There are different opinions. The dramatic story is that it originated in the Waldorf-Astoria Hotel in New York. Around 1959, a female guest ate at the hotel and enjoyed a red velvet cake. She was very interested in cakes, so she asked the hotel for the name of the cake chef and the cake. The formula, the hotel met her requirements. Later, she received a high bill. It turned out that the hotel did not inform the cake recipe free of charge. The female guest was angry and announced the recipe of the red velvet cake to the whole society. The red velvet cake has since become famous all over the world.
It doesn't seem to describe the cake, but only mentioned the main ingredients: flour, eggs, red yeast rice powder. In that case, the undecorated one I made today is called Red Velvet Chiffon Cake! "

Ingredients

90g Low-gluten Flour
4 Egg
50g Sugar
45g Corn Oil
70g Water
2 tsp Red Yeast Powder
A tablespoon Hot Water

Red Velvet Chiffon Cake

1. The yolk and egg white are separated into a basin without water and oil.

2. Beat the egg whites at a low speed, and add one-third of white sugar in a coarse foam state. (Sugar is added three times)

3. When it is beaten to hard foaming, when the meringue in the basin forms small sharp corners when the whisk is lifted

4. Whisk the egg yolks with a whisk for 5 seconds, then add corn oil, and water, and then use a whisk to whisk evenly.

5. Sift in low-gluten flour and stir for 10 seconds.

6. Take one-third of the egg white paste, put it into the egg yolk paste, and mix it evenly by cutting and mixing.

7. Pour the egg yolk paste back into the egg white paste, and mix it evenly with a cutting and mixing technique. Don't make circles!

8. Mix red yeast rice noodles with hot water and stir well.

9. Take half of the cake batter and mix with red yeast rice noodles, and mix evenly by cutting and mixing.

10. Pour a tablespoon of red yeast cake batter into the center of the cake mold.

11. Then pour a tablespoon of original cake batter in the center.

12. Pour the two cake batters alternately until the end, lift the cake mold and shake it vigorously.

13. Put it into the preheated oven at 170°C, in the middle and lower layer, bake at 150°C for 20 minutes and then turn to 170°C for 20 minutes.

14. Take out the cake, buckle upside down to cool and cut into pieces.

Tips:
The cake is 8 inches. I bake it at 150 degrees for 20 minutes and then turn it to 170 degrees for 20 minutes to better prevent cracking and shrinkage.