How to make red velvet cake? This way makes it smooth and crisp

Red velvet cake is a famous cake, and I wonder how the unknown guest who revealed the red velvet cake recipe years ago is doing now. However, red velvet cake is now a very classic and delicious dessert. Not only is it beautiful to look at, but it is also very simple to make. Do you have any interest in making a beautiful red velvet cake yourself after reading this?

Main ingredients

Low-protein flour eggs

Recipe

Main ingredients:

Low-protein flour, eggs

Supplementary ingredients

Red rice flour, cream, grape seed oil, milk, granulated sugar

Method:

Egg yolk mixture ingredients: 5 egg yolks, 25g granulated sugar, 45g milk, 45g grape seed oil (can be replaced with salad oil or corn oil), 75g all-purpose flour, 15g red rice flour

Protein batter ingredients: 5 egg whites, 80g granulated sugar

内馅：150g cream, 50g granulated sugar

1. Mix the egg yolk with sugar.

2. Pour in the milk and corn oil and mix well.

3. Mix the flour and red rice flour together.

4. Sieve into the egg yolk mixture.

5. Beat with an egg beater using a scooping method until smooth and free of lumps.

6. Place the egg white in an oil-free and water-free container, first beat it with an egg beater to form coarse bubbles, then add all the sugar at once and continue to beat until the egg white is smooth with distinct lines. When lifting the beater, the egg white naturally droops without dripping, forming a long triangle.

7. Add 1/3 of the egg white to the batter and mix well, do not overmix, and use a scooping method.

8. Then pour the batter into the remaining egg white foam.

9. Mix the batter smoothly with a scooping method.

10. Line the baking tray with parchment paper and pour the mixed batter into the baking tray.

11. Smooth with a scraper.

12. Then pick up the baking tray and knock it twice on a flat surface to shake out the large bubbles inside.

13. Preheat the oven for about 8-10 minutes, with the top heating element at 190°C and the bottom at 165°C. Place the baking tray in the oven, middle and lower layer, for 16 minutes, and turn on the hot air in the last 5 minutes for even browning.

15. Take the cake out of the oven immediately after baking and place it on a wire rack until it is mostly cool.

16. Make a shallow cut on the other end of the surface to make rolling easier.

17. After beating the whipped cream with sugar, spread it evenly on the cake slices. Leave about 2-3 centimeters without cream on the slanted edge to prevent the cream from being squeezed out when rolling.

18. Place the rolling pin under the baking paper, push the cake slice up, roll it up, then wrap the cake roll with baking paper, twist the ends tightly, and place it in the refrigerator for 30-60 minutes to set before slicing.