Red Velvet Strawberry Cake—quick, Simple and Beautiful

Red Velvet Strawberry Cake—quick, Simple and Beautiful

1. Weigh the ingredients, red yeast rice powder, low powder and baking powder together

2. Separate the yolk and egg whites

3. Add 40G white sugar to the egg whites in three times to completely whisk the egg whites (beat the egg whites first, otherwise it will not be easy to beat the egg whites with the yolk)

4. Put 10G sugar into the egg yolk, beat the egg yolk and sugar well

5. Heat the butter to liquefy, pour it into the egg yolk, then add the milk

6. Sift the baking powder with low pink koji powder into the egg yolk, and quickly stir it evenly with a rubber knife

7. Pour the stirred egg yolk liquid into the egg whites and stir evenly quickly with a rubber knife

8. Cover the baking tray with greased paper, pour in the stirred batter, shake out bubbles, and preheat the oven at the same time

9. Bake in the oven at 160 degrees for 20 minutes. After baking, let it cool, tear off the grease paper and set aside

10. Wash the strawberries and cut into four pieces lengthwise

11. The piping cream is sent at low temperature until the triangular tip does not disappear (the piping cream I used has a sweet taste, so no sugar is added)

12. Press the red velvet cake into three round blanks with the rice bowl for eating

13. Spread cream in the middle of the cake and overlap it well

14. Spread cream on the surface of the cake with a decorating knife, and spread it as smoothly as possible

15. Put the rest of the cream in the piping bag, use the piping mouth to squeeze out the pattern on the cake, and then decorate with strawberries. A strawberry is divided into four slices, the large slices are placed on the outside, the small slices are placed in a circle, and a whole one in the middle will do.

16. It is recommended to cut with a serrated knife, otherwise it will be easy to drop the slag like me

17. Don’t waste the rest of the red velvet cake, cut into strips according to your favorite size, spread the cream and fold it.

18. Then squeeze cream on top, arrange strawberries, and cut into cubes to form small cakes, which is very suitable for daily afternoon tea

Tips:

Decorating cream is plant-based and has a good shape, but the taste is average. If you want to make the red velvet square, you can choose animal cream with a better taste.
Steps 4-6 must be fast, otherwise the egg whites will easily defoam, or you can treat the egg yolks first, then wash the stirring rod and dry the water before beating the egg whites.