Lunar New Year Cake:Red Velvet Cake

Step 1

Prepare wet materials and emulsify:

Pour 35ml corn oil and 40ml milk into a container and stir well.

Next add 3 egg yolks and continue beating until fully incorporated.

Step 2

Mix the dry ingredients and stir:

Then sift 50g of low-gluten flour and 2g of cocoa powder into the above mixture and stir evenly using a zigzag motion.

Then add 8ml of red velvet liquid and stir into a uniform red velvet egg yolk paste.

Step 3

Beat the egg whites:

Add 2-3 drops of lemon juice to 3 egg whites and 40g of sugar.

Beat with a whisk until it forms stiff peaks.

Step 4

Mix egg white and egg yolk paste:

Take one-third of the whipped egg whites and add them to the red velvet egg yolk paste prepared in advance, and gently stir until evenly combined.

Then pour the stirred mixture into the remaining two-thirds of egg whites and stir evenly to avoid defoaming.

Step 5

Baking the cake base:

Pour the mixed cake batter into a six-inch mold, shake the mold lightly to remove bubbles, and arrange the cake base.

Preheat the oven to 150 degrees, put the cake base in and bake for 50 minutes.

Step 6

Making candied haws:

Put 120g sugar and 60g water in a pot, heat over low heat, stirring constantly until the sugar melts and the syrup changes color.

Add hawthorns one by one and coat with syrup, set aside.

Step 7

Whipped cream:

Take another 360ml of whipping cream and 25g of white sugar and beat until a clear texture appears.

Step 8

Decorate the cake:

After the cake base has cooled, cut it into three pieces. Squeeze a layer of cream on the first layer of cake, place strawberry pieces in the middle as a sandwich, and then cover with another layer of cream.

Repeat the first layer for the second layer.

For the third layer, squeeze a circle of cream around the cake, place candied hawthorns in the middle, and sprinkle the remaining cake crumbs in the mold around it.

Step 9

Finished product:

The delicious and festive New Year's red velvet cake is ready.