How To Make Red Velvet Chiffon Cake | Red Velvet Chiffon Cake Recipe | Bake and Toss
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- Опубліковано 5 бер 2021
- 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 C...
Chocolate Chiffon Cake : • No Fail Chocolate Chif...
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#bakeandtoss #chiffoncake #red velvet chiffon cake #red velvet #spongecake #cake #cakerecipes - Навчання та стиль
Yumilicious 😋👌
Thank you 😊
I tried it once and now i only use the red velvet recipe :D All my friends love it. Thanks so much for the recipe!
Thank you🤗 Great to hear from you!!
Hi ,I loved ur reciepes specially this red velvet , have been searching a fluffy red velvet cake recipe for a long time, ur new subscriber. Would like to request u for a strawberry chiffon cake n a white chocolate chiffon cake
Thank you Cassie! I will surely try to make the requested chiffon cake recipes. 🤗
@@BakeandToss thank u so much
Hi and thank you for the recipes. Do you think I would be able to make this cake in a silicone mould?
Thank you
Hi Gerry! Chiffon cakes are usually baked in aluminum cake tins. This is because they can stick to it as it bakes. Thereby making the cake rise tall. However if you are using a silicon mould, I doubt you will get a good tall cake. As the cake cannot stick to it as it bakes but yes you will be able to make soft and fluffy cake. It won't be that tall I feel. Hope this information helps you. 😊
@@BakeandToss thank you for the swift reply 😊
@@gerryberkeley Always welcome 🤗
I would really love to see a Biscoff cake similar version using the biscoff spread in the actual batter, not d Biscoff cookie crumbs, n I think ull b the 1st to post such a cake, coz I hv not got any Biscoff chiffon cake recipe on d you tube channel so far, plz do upload in this month ,thank you..hope u consider my request
Will surely give it a try! 😊
Hi. What a beautiful cake. Can I know the measurement of the ❤️ cake tin?
Hi Valerie! The cake tin I used here is 6 x 3 inch. If you like to make an 8 inch cake, the measurements are listed in the description box below. Hope this information helps you. 😊
Thank you for the recipe 🙂
May I please ask if the eggs you used are 6 Medium or 6 Large eggs ?🙂
Hi! I used medium sized eggs. 50 - 60g each, including shell weight.
@@BakeandToss Thank you very much for replying ❤️
I have been following all your videos and tried quite a few 😊
You're welcome! Feel free to ask. Thank you for watching! 😊
@@BakeandToss ❤️😍👍
I noticed that you start by mixing flour with warm oil..doesn’t that cause over mixing and cake turns to bread?
The hot oil destroys the protein in flour, preventing it from generating gluten. Therefore, with hot oil method, the gluten won’t form no matter how hard you stir the mixture. Also remember not to over heat the oil beyond 70C as it will burn the protein in flour and prevent the cake from rising high. The principle behind this method is that after the oil is mixed with the flour, the oil surrounds the flour particles, effectively preventing the formation of gluten. Gluten is formed only when flour is mixed with water or any other liquids. Hence in chiffon cakes we mix flour with oil first and later with milk. Hope this information helps you understand. 😊
@@BakeandToss it does help indeed..I love incorporating science into baking and that’s what you did..thank you beyond words..keep it up
Thank you 😊
Is there any option to replace cake flour with?
Thank you. Well cake flour is the type of flour that has lower protein content around 3 - 6g and is bleached. This is what makes cakes soft, fluffy and spongy. So if you replace it with all purpose flour which has higher protein content around 11 - 12g, the results won't be the same. I would suggest you look at the ingredients on the package. If it has low protein content around 3 - 6g you can use it as cake flour. Some brands do not mention it as cake flour but as all purpose flour itself or even pastry flour. So simply check the protein content to make sure. Hope this info helps you. 😊
Hey, small doubt - Its written like Protein - 3.9 g quantity per serving and 9.7g avg quantity per 100g Can I use this flour?
@@BakeandToss or Do I need to add corn flour in it?
Nope you can't use it! All purpose flour usually have protein content around 9- 12g per serving 100g. Cake flour has 3-5g per serving 100g.
@@BakeandToss Thank you :)