Special Edition: Red Velvet Love Cake Recipe

Ingredients:

The cake body requires 4 eggs, 70 grams of low-gluten wheat flour for pastry, 55 grams of corn oil, 60 grams of milk, 45 grams of fine sugar, 2 grams of lemon juice, and 3 drops of red velvet liquid.

As for the filling, it is 150 grams of whipped cream, 15 grams of fine sugar, 35 grams of strawberry jam and 1 drop of red velvet liquid.

The production method is as follows:

First, pour corn oil and milk into a bowl, then stir and emulsify them like dancing tango, then sift the pastry powder into it and mix well, then add egg yolk and 2 drops of red velvet liquid, stir evenly into egg yolk paste for later use.

For the egg white, add some lemon juice to enhance the flavor, then add fine sugar three times, and then use an electric egg beater to beat until the meringue is in a curved hook state.

Next, take one-third of the meringue into the egg yolk paste bowl, then pour them back into the meringue bowl and continue to stir evenly.

Dear friends who love baking! Have you prepared your kitchen utensils and ingredients? Today we are going to have a sweet baking adventure!

Take out 25 grams of cake batter, add a drop of red velvet liquid, stir it, and put it into the piping bag. Then, squeeze out a heart shape on the baking mat, put it into the preheated oven, and bake it at 150 degrees for two minutes to set.

Next, pour the remaining cake batter into the baking pan and shake it gently a few times to remove the small bubbles that come uninvited. Return it to the oven and bake at 150 degrees for 30 minutes. Time is up, it's out of the oven! Remove the baking mat.

Now, it's time to show your egg beater skills! Whip the whipped cream, fine sugar, strawberry jam and red velvet liquid together until hard, put them into a piping bag, and squeeze them on the cake. Gently roll it up with a rolling pin, then refrigerate it for one hour. After cutting it into pieces, you can enjoy this sweet result!

Tips:

Remember to use medium-sized fresh refrigerated eggs! Separate the egg yolk and egg white in advance, and make sure the bowl for the egg white is free of water, oil and egg yolk. The oven should also be preheated in advance. The baking temperature and time are only for reference and should be adjusted according to the character of your oven. This time we used low-gluten wheat flour for Jinlongyu pastry. The flour is fine and white, with low gluten content, good protein quality and excellent water absorption! Great for making cakes, biscuits, cookies, and tarts!