Light cream cake
Overview
This cake uses red yeast powder for color, and the recipe uses a lot of whipping cream, so the cake has a very rich milky flavor and is a simple recipe with a great taste. I made two plates and only used 3 eggs. The cake turned out soft and elastic. I added a small amount of red yeast rice powder, so the color was not very red, but a light pink. Adding too much red yeast rice powder will have a slightly bitter taste, so just adjust the color. Don’t add too much, so it looks good without affecting the taste. The cake was so delicious that it was eaten as soon as it was ready.
Tags
Ingredients
Steps
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Separate the egg yolk and protein, put the egg yolk and light cream together in a basin, add 5 grams of sugar, and stir evenly
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Mix red yeast rice powder and low-gluten flour and sift 2 times in advance
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Sift into the creamy egg yolk liquid and stir until there is no dry powder
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Put the egg whites into an oil-free and water-free basin, beat at low speed until large bubbles form, add about 8 grams of sugar
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Continue beating until the foam becomes smaller, then add about 8 grams of sugar
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When the foam is slightly smooth, add the remaining sugar, then turn to high speed and beat
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Beat until dry peaks, that is, the egg beater in advance has a straight tip
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Add about 1/3 of the egg whites into the batter and mix evenly by turning. The difference between the lightness and darkness of the egg whites and the batter is so great that the color of the batter cannot be seen in the slices, it is too dark.
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Pour the mixed batter into the remaining egg whites
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Still using the stirring technique to mix evenly
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Then pour it into the mold
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Preheat the oven to 140 degrees and bake for 25 minutes.
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The baked shell-shaped cakes are made using non-stick molds that are easy to remove from the molds
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Break open the cocoa and the cake will turn pink and very soft. Occasionally there will be a big bubble, which is also the symbol of chiffon cake
