4-Egg Red Velvet Chiffon Cake: Mix 40g corn oil and 5g red yeast rice flour evenly. Add 60g milk, then sift in 60g low-gluten flour. Finally, add 4 egg yolks. Ensure thorough mixing after each step before proceeding. Whip 4 egg whites with 50g fine sugar. Bake at 150°C in the middle rack for approximately 55 minutes.
3-Egg 6-inch Red Velvet Chiffon Cake: Combine 30g corn oil, 4g red yeast rice flour, 40g milk, 40g sifted low-gluten flour, and 3 egg yolks. Whip 3 egg whites with 40g fine sugar. Note: A 3-egg batter may rise above the 6-inch mold; consider reducing to 2 eggs. After baking, invert the cake to cool. Once cooled, slice into 3 layers: the first layer matches the mold size, the remaining two are smaller. (Chilling before slicing yields cleaner cuts.) Cream Cheese Mousse Filling: Soak 10g gelatin powder in 40g milk for about 30 minutes. In a separate mixture, combine 50g milk, 70g cream cheese, 50g white sugar, and the soaked gelatin liquid. Heat over low heat until the cream cheese and gelatin dissolve. Let cool, then blend with 250g whipped heavy cream. Strain the mousse mixture for a smoother texture. Place the largest cake layer at the bottom of the mold. Pour mousse over it, add a smaller cake layer, then fill the sides and top with more mousse. Repeat with the remaining small layer. After adding the final mousse layer, smooth the surface and gently tap the mold to remove air bubbles. Refrigerate for at least 4 hours. Bake the trimmed cake edges at 160°C for about 10 minutes, then crush into crumbs. Sprinkle the crumbs over the chilled, demolded cake before serving.The appearance and taste are both excellent.
Red yeast rice powder is used in this recipe. For the cake method, refer to this Xiaohongshu video. This time, a tiramisu mousse mixture was used. Three egg yolks were whipped with boiled sugar water (60g water + 50g sugar) until doubled in volume, then mixed with 250g of mascarpone cheese, and finally combined with 200g of whipped heavy cream. Since a larger amount of whipped egg yolk was used, the mixture with mascarpone cheese was sufficient for one cake. Next time, omitting the heavy cream could enhance the milky flavor even more. After unmolding the mousse cake, place a round piece of paper in the center, sprinkle red velvet cake crumbs around the edges, and arrange fruit in the middle. This recipe is based on a red velvet chiffon cake formula from Xiachufang.
