How to Make Red Velvet Cake (8 Inch)
Red Velvet Egg Rice Cake(8-inch) is a dish that many people often make, and different preparation methods result in various tastes.Cooking Network shares the method of making Red Velvet Cake (8-inch), simple, delicious, and perfect for meals. The red velvet cake made by this method has a sweet, fresh, and slightly spicy flavor, with all five tastes present, and many similar dishes can be prepared in the same way.
Red Velvet Cake (8-inch)Ingredients Introduction
Low-gluten flour Flour(80g) Red yeast rice powder (10g) Water (40g)Corn oil Butter (40g)
Red Velvet Cake (8-inch) Method:
1. Prepare all the ingredients
2. Separate the egg yolks and whites, placing them in two containers free of water and grease.Egg yolk and Egg white separately
3. Add water to the egg yolks along with corn oil,sugar mix thoroughly.
4. Mix low-gluten flour and red yeast rice powder, screening them in twice while ensuring each addition is fully incorporated before adding more.
5. The mixed yolk batter
6. Add white vinegar to the egg whites,and use an electric mixer to create fluffy foam. 3. Gradually add sugar (in three parts), and continue whipping until stiff peaks form, meaning when you lift the beater, there is a straight peak that does not fall over.
7. Once stiff peaks are achieved, this is your meringue.
8. A small, straight peak when lifted from the beater indicates proper consistency.
9. Pour one-third of the meringue into the yolk mixture and stir well.
10. Return all the mixed yolk batter to the remaining meringue and mix thoroughly.
11. The fully mixed cake batter
12.Preheat the oven at 90°C for the top and 120°C for the bottom, pour the batter into an 8-inch mold, smooth the surface with a spatula, and tap the pan several times to remove large air bubbles. 12. Preheat the oven to 90°C for the top and 120°C for the bottom, place on the lower shelf, and bake for 60 minutes.
13. Remove from the oven immediately, tap it to release any remaining air, then invert onto a wire rack to cool completely before unmolding.
14. The finished cake
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