Red Velvet Cream Cake Cup

Overview

Chiffon cake is delicate and soft. It has always been my favorite and it is also a relatively basic cake. This red velvet cake is beautifully colored, and with some cream and a little decoration, it satisfies both the taste and the eyes! If you want a different chiffon cake, come and try it!

Tags

• baking
• afternoon tea
• cocoa powder
• colored sugar beads
• corn oil
• egg
• low gluten flour
• red yeast rice powder
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 Separate the egg yolks and egg whites and put them into water-free and oil-free basins.

   

3. 3 Add 15 grams of fine sugar to the egg yolks and stir evenly.

   

4. 4 Add corn oil and milk, and mix evenly with a hand mixer.

   

5. 5 Sift in cake flour, cocoa powder and red yeast powder.

   

6. 6 Use a spatula to stir evenly until there is no dry powder, and set aside.

   

7. 7 Add a few drops of lemon juice to the egg whites.

   

8. 8 Beat the egg whites with an electric mixer at low speed until coarse foam, add 1/3 of the fine sugar and continue beating. (The total amount of fine sugar added to the egg whites is 40 grams)

   

9. 9 Slowly turn to medium speed and beat the egg whites until smooth, add 1/3 of the fine sugar and continue beating.

   

10. 10 Turn to high speed and continue beating until the egg whites form texture, then add the remaining caster sugar.

    

11. 11 Keep beating until the egg whites are in a dry foamy state and the whisk has a straight tip that does not droop.

    

12. 12 Add the whipped egg white paste to the red yeast egg yolk paste in three batches and mix evenly.

    

13. 13 After each addition of protein paste, mix well before adding the next amount.

    

14. 14 Pour the mixed batter into the cake cup until it is about 70-80% full.

    

15. 15 Place in the middle rack of the preheated oven, heat up and down, 165 degrees, for 25 minutes.

    

16. 16 After baking, shake it and turn it upside down immediately to cool.

    

17. 17 After the cake cups have cooled down, they can be placed in the correct position.

    

18. 18 Add fine sugar to the whipped cream and beat with an electric mixer until the cream has resistance and has obvious lines.

    

19. 19 Place a piping tip into a piping bag and continue to put the whipped cream into the piping bag.

    

20. 20 Pipe cream on the cupcakes and sprinkle with a few sugar beads for decoration.

    

21. 21 Insert card decoration.