Ingredients with Measurements:
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 3 eggs, separated
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Special equipment needed:
- 10-inch chiffon cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, sift together the cake flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, egg yolks, red food coloring, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the cake batter until just combined.
7. Pour the batter into an ungreased chiffon cake pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and invert the pan onto a cooling rack. Let cool completely.
10. Once cool, run a knife around the edges of the cake to loosen it from the pan. Invert the cake onto a serving plate.
- Time:
Preparation time: 20 minutes
- Cooking time: 55-60 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 49g
- Protein: 5g
- Fiber: 1g
- Sugar: 32g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the batter for added texture.
- Top the cake with cream cheese frosting for a classic red velvet cake flavor.
Tips and tricks:
- Make sure to use an ungreased chiffon cake pan to allow the cake to rise properly.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Let the cake cool completely before removing it from the pan to prevent it from collapsing.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 325°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant presentation.
Garnishes:
- Top the cake with fresh berries or whipped cream for added flavor and texture.
Pairings:
- Serve the cake with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
- Fresh fruit salad or a scoop of vanilla ice cream would pair well with this cake.
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough or the egg whites may not have been beaten enough.
Food safety advice:
- Make sure to use fresh ingredients and properly store the cake to prevent foodborne illness.
Food history:
- Red velvet cake is believed to have originated in the southern United States in the early 1900s.
Flavor profiles:
- This cake has a light and fluffy texture with a subtle chocolate flavor and a hint of tanginess from the buttermilk.
Serving suggestions:
- Serve the cake as a dessert for a special occasion or as a sweet treat for any day.
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Taste: Rich, Sweet, Moist, Creamy, Chocolatey