Red Velvet Chiffons

My family loves eating cake, esp. the soft texture one.

And from all kinds of cake, I think chiffon cake is the easiest to make when you want soft texture cake. As you don't have to worry much when whipping the egg (and you have to afraid that the precise air pockets will be damaged by your folding skill ^^).

Plus, the method of making it makes the chiffon makes flavor adaption easily too. 

Today, my chiffon comes in red velvet form. By adding a bit of cocoa powder (and don't forget red food coloring) into the cake batter, and serving it with delicious cream cheese frosting.

Well, I think it's very cute, haha.

For decoration, I use the crumbs that I get from trimming the cake to add a lovely red color to the top of the cake but you can decorate it the way you want ^^. 

English: Red velvet chiffon

สูตรภาษาไทย: เรดเวลเว็ดชิฟฟอน

日本語のレシピ：レッドベルベットシフォン

Youtube: เรดเวลเว็ดชิฟฟอน/ Red velvet chiffon/ レッドベルベットシフォン

Red Velvet Chiffons

Makes 20x20 cm cakes

Chiffon cake

3  ......................... Egg yolks

1/2 tsp ................. Vanilla extract

1/4 tsp ................. Salt

50 g ..................... Granulated sugar (A)

55 g ..................... King Rice bran oil

............................. Red food coloring

100 g ................... Milk

95 g ..................... Cake flour

5 g ....................... Cocoa powder

1/2 tsp ................ Baking powder

3  ......................... Egg whites

1/4 tsp ................. Cream of tartar

80 g .................... Granulated sugar (B)

Cream cheese Frosting

165 g .................. Cream cheese 

1/2 tsp ................. Vanilla extract

............................. Pinch of salt

80 g ..................... Unsalted butter

80 g .....................  Icing sugar

Preheat an oven to 170℃  

Line the base of 20 x 20 cm. with baking paper.

I use King rice bran oil.

Sift the cake flour, baking powder, and cocoa powder together, and set aside.

Put the egg yolks, salt, and vanilla extract into a bowl, whisk to combine.

Pour the granules sugar (A) into the bowl, and whisk to combine.

Pour the rice bran oil into the bowl, and whisk to combine.

Put the red food coloring into the bowl, and whisk to combine.

Pour the milk into the bowl, and whisk to combine.

Pour the sifted flour mixture into the bowl

Whisk to combine, set aside while making the meringue.

Put the egg whites and cream of tartar into a bowl, beat until foamy.

Add the granules sugar (B) gradually.

Beat the meringue until firm peaks form.

Put 1/4 of the meringue into the egg yolk bowl. Whisk slowly to combine.

Fold the rest of the meringue in 3 additions.

Until combined.

Pour the batter into the prepared pan.

Tap lightly to remove large air bubbles.

Bake in 170℃  Preheated oven for 40-50 minutes.

Remove from the oven, cover the cake with a piece of baking paper. Let the cake cool completely.

Beat the cream cheese with salt and vanilla extract until smooth. Add the butter and beat until fully combined.

Put the icing sugar into the bowl.

Beat until fully combined.

Cover the top of the cake with cream cheese frosting, decorate as desired. 

 

Cut into pieces before serving.