How To Make Red Velvet Chiffon Cake | Red Velvet Chiffon Cake Recipe | Bake and Toss

Описание: Today I'm sharing with you How To Make ake Red Velvet Chiffon Cake. This is the most amazing red velvet chiffon cake recipe. The cake is so moist, fluffy, rich and velvety. Perfect cake for holidays, birthdays, valentine’s day or any occasion. From the color to the crumb, this homemade red velvet Chiffon cake is a dessert classic. Just top it off with easy cream cheese frosting and you are good to go! So let's begin...

Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)

Ingredients (6x3 inch loose bottom pan):

50g (1/3 cup + 2 tsp) cake flour
30g (2 tbsp + 1/4 tsp) vegetable oil
35ml (3 tbsp) cold milk
3 egg yolks
2.5g (1 tsp) corn starch
5g (2 tsp) cocoa powder
10ml (2 tsp) red velvet bakery emulsion or 1/2 tsp gel food color (choose one)

3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
60g (1/3 cup) sugar

6 inch cake : Preheat the oven to 160C and bake for 35 mins

Ingredients (8x3 inch loose bottom pan):

100g (1/2 cup + 5 tbsp) cake flour
60g (1/4 cup) vegetable oil
70ml (1/4 cup +2 tsp) cold milk
6 egg yolks
5g (2 tsp) corn starch
10g (4 tsp) cocoa powder
20ml (4 tsp) red velvet bakery emulsion or 1 tsp gel food color (choose one)

6 egg whites (eggs with shell weight 52-60g each)
1 tsp vinegar or lemon juice
120g (5/8 cup) sugar

8 inch cake : Preheat the oven to 160C and bake for 70 mins

Tips and Notes :

1. Cake color - Red velvet bakery emulsion and gel food colors are two different coloring agents. Red velvet emulsion adds the rich taste and color of classic red velvet cake in one easy step. It doesn't stain much and has a subtle flavor. Some people do not prefer red velvet emulsion cause of it's flavor. So you can replace it with gel food colors like super red color (no taste) from chefmasters, Ameri gel colors or wilton's. Do note, using larger amounts of gel food colors isn't good for your health and also it will leave stains in your mouth. So use very less gel food color.

2. Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break the meringue and will be harder to fold later.

3. Do not let the meringue hang out too long after it is whipped to the right consistency. The longer the meringue is left out, the faster it looses its consistency. That is it will deflate and separate. So once you prepare the meringue, fold it immediately into the rest of the ingredients and bake the cake as soon as possible for perfect results.

4. Fold in stages – Start by folding in only 1/3 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest.

5. Use a loose bottom pan for baking Chiffon Cake. This is very important. Spring form and normal cake pans do not give that perfect finish and also it is very difficult to remove the cake after it bakes as we aren't greasing the cake pan. Loose bottom pans provide perfect air circulation after the cake is inverted to cool.

6. Do not grease your loose bottom pan – The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.

7. Cool inverted – As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled.

8. Cake flour – It’s best to use cake flour for the most tender and soft chiffon cake. Cake flour is bleached and has very low protein content. If you cannot find cake flour, simply check the ingredient list on the flour package. If it is between 3-5g you can use it to bake chiffon cake. Some brands do not label them as cake flour.

9. If you are using large eggs, weigh them prior to use. Meringue to flour ratio needs to be correct.

10. Do not over fill the cake pan full. Leave a gap of 3cm above so that the cake can rise to fit the cake pan.

Do check out my other chiffon cake recipes here:

Vanilla Chiffon Cake:    • Soft Vanilla Chiffon Cake | Moist Vanilla ...  

Chocolate Chiffon Cake :   • No Fail Chocolate Chiffon Cake Recipe | Ea...  

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