Red Velvet Chiffon How to make cake

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  1. Prepare all ingredients Arrange the equipment in an orderly manner to avoid panic

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  2. Add oil to the egg yolk and protein separation.10 grams of milk salt and sugar aside

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  3.First add a small amount of tartar powder to the egg whites.When the electric egg beater is beating at low speed, add one-third of the white sugar and beat until the rough foam disappears, then add one-third of the white sugar and beat at medium speed

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  4. Then add the last third of the sugar and beat at high speed until dry foam.Lift the egg beater and a cone will appear to form a short tip.The egg whites are ready

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  5. Beat the reserved egg yolks at low speed for a few seconds.Stop

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  6.Sift in low-pink Monascus powder and cocoa powder

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  7. Use a whisk to stir until there is no dry powder, then beat at low speed for a few seconds and use a spatula to stir until there is no particle yolk.Just paste

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  8. Scoop out one-third of the egg white paste, add it to the egg yolk paste, and stir Scoop out one-third of the egg white batter evenly and mix evenly.Then pour all the egg yolk batter into the remaining one-third of the egg white batter and mix evenly into a lump-free cake batter

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  9. While stirring, preheat the oven at 160 degrees and then pour the cake batter into the mold from a height to shake out the big bubbles

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  10.Bake in the oven at 160 degrees for 50 minutes

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  11.After baking, shake out the remaining air and invert to cool

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  12.The demoulding can be decorated with cream