Ingredients for Chinese Knot Cream Cake: Eggs 4, Milk 40g, Corn Oil 40g, Cake Flour 55g, Granulated Sugar 65g, Red Velvet Liquid 5g, Whipped Cream 300+100g, Granulated Sugar 40g.
Method for Chinese Knot Cream Cake: Step 1: Combine corn oil and milk evenly, then sift in cake flour and mix well. Step 2: Add egg yolks and mix well. Step 3: Incorporate red velvet liquid to achieve a bright red color. Step 4: Whip egg whites with granulated sugar and a few drops of lemon juice until stiff peaks form. Take 1/3 of the meringue and mix it evenly with the egg yolk mixture. Step 5: Pour the mixture back into the remaining meringue and mix well. Step 6: Pour into a gold pan, level it out, and tap to remove air bubbles. Preheat the oven to 150 degrees Celsius (top and bottom heat), place the baking tray in the lower rack of the oven, and bake for 30 minutes. Step 7: Immediately demold after baking, remove the oil cloth, and you will have a super attractive towel-like surface. Measure and cut the cake slices with a box. Step 8: Whip 300g of cream with 30g of sugar and place the cake slices in a box, alternating layers of cake and cream, and smooth the top with cream. Step 9: Finally, whip 100g of cream with 10g of sugar, dye it bright red with red food coloring, and pipe the Chinese knot pattern on the box cake. Your Chinese Knot Cream Cake is ready! Cooking Tips for Chinese Knot Cream Cake: There are tricks to making delicious dishes, and I have little tricks for each of my recipes. You can search for ‘Desserts’ to directly view my recipes!
