Ingredients:
Red yeast rice powder: 6g; Cocoa powder: 6g; Eggs: 3; Cake flour: 50g; Whipping cream: 120g.
Additional ingredients:
Corn oil: 15g; Sugar: 50g; White vinegar: 2ml; Vanilla extract: 1g; Chocolate sauce: 5g.
Taste: Sweet; Technique: Baking; Time: Twenty minutes; Difficulty: Easy.
Steps to make the Bloody Red Velvet Cake
Put cocoa powder and red yeast rice powder in a bowl.
Add egg yolks, pour in vanilla extract, corn oil, and a little water.
After mixing well, sift in cake flour.
Gently mix until well combined.
Place egg whites in a clean, oil-free bowl.
Add 30g sugar in three parts, beat until soft peaks form.
Take one-third of the egg whites and fold into the egg yolk mixture.
Gently fold until well combined.
Pour the egg yolk mixture into the remaining egg whites.
Fold until well combined.
Pour into an 8-inch springform cake pan, tap to remove large air bubbles.
Preheat the oven, bake at 190 degrees Celsius for about 22 minutes.
While the cake is baking, whip the whipping cream. Pour the whipping cream into a bowl, add the remaining 20g sugar.
Whip until stiff peaks form.
Once the cake is baked and cooled, cut into three layers.
Take one layer, spread a layer of whipped cream.
Repeat, spread whipped cream on all layers of the cake.
After melting the chocolate, draw a spider web pattern on the cake surface.
Using the pointed end of a boiled egg, decorate as an eye.
Voila~
Time to dig in~
