How to make red velvet chiffon cake (6 inches)

As the saying goes, food is the first necessity of the people. Food plays an important role in everyone's life. If you don't eat well, the body's resistance will be easily affected and diseases may take the opportunity to come. The method of making red velvet chiffon cake (six inches) is simple and can also improve the body's resistance to disease to a certain extent.

1. Prepare all ingredients and weigh the proportions. Prepare 60g low-gluten flour, 5g red yeast rice, 35g milk, 15g and 25g white sugar respectively, 30g olive oil, 3 eggs, 1 slice of lemon, and a little salt.

2. Separate the egg yolks and whites into two large water-free bowls.

3. Add 15g of white sugar to the egg yolk and stir evenly with a hand whisk. White sugar can help beat the egg yolks.

4. Add a little salt. Salt can reduce the sweetness and make the cake taste more palatable.

5. Slowly add olive oil. The mixture of oil and egg yolk has an emulsifying effect. Stirring while adding allows for a more thorough emulsification. The two can be completely and evenly mixed to avoid the separation of oil and water.

6. Slowly pour the milk into the egg yolk liquid, stirring while adding.

7. Sift in the low flour and red yeast rice powder. The sifted flour is not easy to form lumps.

8. Use a manual egg beater to mix and stir, stirring up and down until there are no lumps.

9. Add the juice of a slice of lemon to the egg white. The acidity can make the egg white easier to beat.

10. Beat the egg white with an electric whisk at low speed until bubbles appear, then add 15g of white sugar. Keep sending.

11. Beat until the bubbles turn white and fine, then add the remaining 10g of sugar. Continue beating on low speed.

12. Continue beating until the egg whites form upright small triangles or peaks that can hang on the whisk without dripping. This state is called hard foaming or dry foaming.

13. Preheat the oven to 160℃. Take half of the meringue and mix it into the batter by folding it up and down until it is evenly mixed.

14. Pour the mixed batter into the remaining meringue.

15. Stir evenly by turning it over and over until there are no large bubbles.

16. Pour the batter into the mold. Shake it vigorously on the table a few times to shake out the large bubbles.

17. Place the mold in the lower layer of the oven, bake at 160° for 50 minutes.

18. After baking, take it out and shake it vigorously on the table a few times to release the heat and separate the cake from the inner wall of the mold. It’s convenient to leave after a while. Immediately place upside down on a wire rack to cool.

19. Cut a double heart shape when baking the cake.

20. Demoulding. It's perfect.

21. Viewed from the side, the cake is very fluffy.

22. Place the shape on the cake and sift the powdered sugar over the double heart to make a double heart decoration.

23. Remove the modeling paper. The double heart shape is very pretty.

24. Red velvet chiffon, the red is delicate and warm, it is unforgettable.

Cooking at home with your family members’ help can enhance the relationship between each other. The red velvet chiffon cake (six inches) is simple to make and suitable for making at home.