I was really attracted to her when I saw the red.Red velvet cake, regardless of the splendor of her name,or the beauty of her colors, were shocked,no pompous ornament, but conquers all by the dainties of his rivals,Happy sweet taste, let me forget ~~
How to make the red velvet chiffon cake
Beat egg yolk with hand operated egg.
Add the corn oil and stir well.
Add water and stir well.
Sift in the mix.
Whisk with hand egg whisk from bottom to dry powder free.
Add a few drops of lemon juice to the egg whites, add sugar in three times, and beat until wet and dry.
Take a third of the meringue into the egg yolks, turn it with a spatula, and then take the remaining half of the meringue and continue to mix until the whites are not visible.
Pour into a meringue bowl.
Continue to mix well.
Pour the batter into the mold and shake twice to remove the bubbles.
Preheat the oven to 170 ° C, put it into the mold, adjust the temperature to 150 ° C, bake for about 40 minutes.
Remove from the oven and cool inversely.
- Adjust the baking temperature and time according to your own oven.
- The molds are two 4-inch round molds with added height.