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Red Velvet Chiffon Cake

red velvet chiffon cake

Material A

  • 220 gr low protein flour
  • 100 gr sugar
  • 1 tsp Baking Powder @zeelandia_indonesia
  • tsp salt
  • 2 gr instant coffee powder

Material B

  • 180 gr full cream liquid milk
  • 100 gr new cooking oil
  • 7 egg yolks
  • tsp melted vanilla
  • Redvelvet paste (customized color)
  • tbsp chia seeds
  • 30 g DCC (melted)

Material C

  • 7 egg whites
  • 100 gr sugar
  • tsp cream of tartar / 2 tbsp lemon juice

How to make

  • 1. Prepare a chiffon D 22 tin, preheat the oven to 150 delci fire up and down
  • 2. Sift all ingredients A, mix well with a spatula
  • 3. Gradually add ingredients B, while stirring using a whisk, the dough is perfectly mixed and the resulting color is appropriate, then set aside
  • 4. Mixer ingredients C, egg whites and cream of tar² mixer until foamy, add sugar gradually, until the dough is lifted to form a crest
  • 5. Take a little mix into the egg yolk mixture, stir using a spatula until homogeneous
  • 6. Then bake for 1 hour, in the 15th minute remove the chiffon, make slits, bake again, in the 30th minute turn on the oven blower, so that it cooks more evenly, do a toothpick test, remove and incline the chiffon, let it come to room temperature, remove it from the pan

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