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Recently I have been making various red velvet cakes in different ways. I really like the color, rich and elegant. It has always been synonymous with nobility. This time, chiffon cake is used as the cake base. When whipping the egg whites, fluff marshmallows are used instead of fine sugar. The whipped meringue is very stable and delicate. The chiffon after it is baked has a delicate texture and a light caramel flavor. When whipping the cream, fluff marshmallows are also added. Even in summer, it is not easy to melt and is very easy to use. This time, red velvet and honey bean are combined to create a different red velvet.
