Ingredients ?

Eggs 5pcs

Low gluten flour 90g

Red currant powder 7g

Cocoa powder 3g

Sugar 40g+60g

Milk 65ml

Buttermilk 65ml

Lemon juice a little

Salt a little

Baking powder 2g

Animal Light Cream 500g

Powdered Sugar 40g

Drop of Vanilla Extract

How to Make Red Velvet Chiffon Cake (8 inch) ?

Method 1: Sift the low gluten flour, red currant powder, cocoa powder, then add the baking powder, set aside

Method 2: Sift the low-flour and baking powder mixture; mix the red currant powder+cocoa powder+slightly warm milk, set aside

Sponge cake body is made with a split egg whipping process, separating the egg whites and egg yolks

Dosage of caster sugar: 40g in the egg yolks, 60g in the egg whites; separate egg yolks from water. 60g; heat the egg yolks over water to about 37°C and add the sugar and stir until the sugar melts, no need to whip

Add the milk, salad oil, lemon juice and salt in turn, mix well and then add the powder and mix well.

While whipping the egg whites, add the sugar in three batches and beat until dry, then mix one-third of the egg whites into the flour mixture, cut and mix well, then pour back into the bowl of egg whites and continue to cut and mix well. Do not overdo it, so as not to defoam

Preheat the oven to 170 degrees, bake for 40 minutes, shake a few times before baking, bake out a few times, inverted to cool the cake. Cool completely, then unmold.

Don't wrap tinfoil around the outside of the mold when baking in the oven. When I tried it before, it didn't expand as much as when I left it on.

Decorate the cream, do is Chantilly cream, Chantilly cream practice, light cream add the equivalent of 8% of the weight of the cream of powdered sugar (French, Japanese plus 6%), mixed with whipped, powdered sugar and light cream mixed with vanilla extract, whipped seven or eight points of hardness, wipe the surface, framing, if you want to straighten nine points. Decorate the cake according to your own preferences ~