Red Velvet Chiffon Cake: Easy and Delicious Morning Tea Treat

Red Velvet Chiffon Cake: Easy and Delicious Morning Tea Treat 🍰Ingredients: For the Cake: 🟢 4 large eggs, separated 🟢 150 grams of granulated sugar, divided 🟢 60 ml of vegetable oil 🟢 100 ml of water 🟢 1 tablespoon of cocoa powder 🟢 1 1/2 tablespoons of red velvet food coloring 🟢 1 teaspoon of vanilla extract 🟢 180 grams of cake flour 🟢 2 teaspoons of baking powder 🟢 1/2 teaspoon of salt For Stabilizing the Egg Whites: 🟢 1/2 teaspoon of white vinegar 🌸 Instructions: Preheat the oven to 160°C and prepare an ungreased chiffon cake pan. In a large mixing bowl, sift together the cake flour, baking powder, 1 tablespoon of cocoa powder, and salt. Set this dry mixture aside. In a separate bowl, whisk the egg yolks, 75 grams of sugar, vegetable oil, water, red velvet food coloring, and vanilla extract until well combined. Gradually add the dry mixture to the egg yolk mixture and whisk until smooth. In another clean bowl, beat the egg whites until they start to become frothy. Add 1/2 teaspoon of white vinegar, gradually add 75 grams of sugar, and continue to beat until stiff peaks form. Gently fold the beaten egg whites into the batter in two or three additions. Be gentle to maintain the cake’s light and airy texture. Pour the batter into a 20 cm (8-inch) ungreased chiffon cake pan. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and immediately invert the pan onto a cooling rack. Let it cool completely while hanging upside down. This helps prevent the cake from collapsing. Once the cake is completely cooled, run a knife around the edge of the pan to release the cake. Gently remove it from the pan. This Red Velvet Chiffon Cake is a delightful and visually appealing treat. Enjoy!