Red Velvet Cream Cake
by Strawberries on the balcony
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. Prepare ingredients. I used 5 eggs, and one of them blocked the cream 😊😊.
2. Separate the egg white and egg yolk, and the container must be water-free and oil-free. Add milk, vegetable oil and sugar to egg yolk and mix well.
3. This is egg white, sweetened.
4. Beat the egg whites with half of the sugar at low speed. The whisk can be pulled out to pull out a small triangle.
5. Add the sieved low-gluten flour and red yeast rice noodles to the egg yolk paste and mix well.
6. Add the beaten egg whites to the egg yolk paste 3 times, and stir, do not mix in circles to defoam. Stir evenly, pour into non-stick baking pan, preheat at 170 degrees, middle layer for 15 minutes. Let cool after baking, divide it into two, spread a layer of whipped cream on one of them, cover the other, and cut into small pieces. I forgot to take a picture during this process, this is the finished picture.
7. Finished picture.
Tips:Whipping technique: Use a larger basin to freeze a small amount of cold water into ice in advance. Freeze the cream and the container for the cream for 5 minutes. When whipping, put the container on the ice and it will be easy to whip.
