Home-style Two-color Steamed Cake Cupcake Recipe

Red Velvet Egg Pound Cake is already well-known to everyone, soft and delicate in texture, loved by those who have tasted it. Today's recipe is for a higher moisture content red velvet cake with an even finer crumb structure, like clouds or cotton candy. Using a Studiomate 7-inch tube pan!

　　Ingredients Main Ingredients

　　Eggs 4 pieces,Rice Flour 48 grams, Milk 44 grams, Cooking Oil

40 grams, Granulated Sugar 48 grams, Cocoa Powder 5 grams, Warm Water 10 grams, Granulated Sugar 16 grams,

Step 1. Ingredients as shown, each egg is a medium size weighing approximately 60 grams. The 48-gram granulated sugar should be used for whipping the whites.Egg Whites are whipped with 16-gram granulated sugar,Egg Yolks mixture

5 grams of cocoa powder mixed with 10 grams of warm water to form a paste.

Step 2. Pour milk, cooking oil, and 16 grams of granulated sugar into a pot, heat on medium-low until about 60 degrees, then turn off the heat.

Mix in low gluten flour into the mixture while stirring,

Step 3. Stir until the flour is fully mixed with the milk and cooking oil, forming a paste.

Step 4. Add egg yolks to the mixture in two portions, stirring thoroughly after each addition.

Step 5. The yolk mixture should be thick without visible oil streaks or particles of milk or flour when done.

Step 6. Whisk the egg whites with high speed until foamy, then add 48 grams granulated sugar in three portions while switching to medium speed, finishing on low speed.

Step 7. Whip until the whipped cream forms a peak that stands straight up when lifted from the bowl and is smooth and glossy.

Preheat oven to 170 degrees Celsius,

Step 8. Take one-third of the whipped cream and mix it into the yolk mixture using a silicone spatula, then fold it back into the remaining whites.Step 9. Continue folding until fully mixed, resulting in cake batter. This batter can be poured into the mold for baking at this point if not making a two-color version. Step 10. Mix about half of the cake batter with the previously prepared cocoa mixture.

Cocoa may cause the whites to deflate; mix it quickly.

Step 11. Pour the mixed and unmixed batters alternately into the mold, then tap the mold twice to release large air bubbles.

Step 12. Bake in preheated oven for 35-40 minutes at 170 degrees Celsius.

Step 13. Remove cake from oven immediately and tap the mold; turn upside down on a bottle.

Step 14. Allow to cool completely before removing, gently pressing around the edges to separate it from the mold.

Step 15. Carefully remove the cake, using the bottom of the mold if needed but be gentle for best results.

Tip

Cocoa powder can cause deflation; mix with warm water in advance and quickly fold into batter before it has time to deflate.

Fully cool before removing from the mold, gently push the edges of the cake towards the center to separate it from the mold.

Lift the springform pan and press down on the cake to detach the central cylinder. Gently press up on the bottom as well to separate it, but do not apply too much force. A deft hand can also use a for removal, though hand-stripping results in a more attractive cake.

Tips

Using cocoa powder is prone to cause air bubbles; therefore, dissolve the cocoa powder in hot water beforehand and mix it with the batter quickly just before baking to avoid excessive mixing that leads to deflation.