Low gluten flour 65g Monascus powder 10g
Eggs 4g Soft white sugar 45g
Corn oil 50g Milk 50g
Tangerine 1 Lemon juice A few drops
Light cream 200g Soft white sugar 20g
Red velvet orange cake recipe Red Velvet Tangerine Cake Recipe Illustration 1

Step 1

Prepare the ingredients, separate the egg whites and egg yolks, boil the tangerine slices in sugar water and let cool for later use. Red Velvet Tangerine Cake Recipe Illustration 2

Step 2

Beat the egg yolks, add corn oil and milk one by one and stir evenly. Red Velvet Tangerine Cake Recipe Illustration 3

Step 3

Sift in the low flour and red yeast powder, stir well and set aside.Red Velvet Tangerine Cake Recipe Illustration 4

Step 4

Add a few drops of lemon juice to the egg whites, add sugar in three batches, and beat until fine peaks form. Lift the egg beater to form small, pointed and curved wet peaks. Red Velvet Tangerine Cake Recipe Illustration 5

Step 5

Fold the beaten egg whites into the egg yolk batter in three batches and mix evenly. Red Velvet Tangerine Cake Recipe Illustration 6

Step 6

Tangerine slices laid flat on baking sheet Red Velvet Tangerine Cake Recipe Illustration 7

Step 7

Pour the mixed batter onto the baking pan and smooth it out Red Velvet Tangerine Cake Recipe Illustration 8

Step 8

Preheat the oven to 180 degrees, take out of the oven and let cool for about 20 minutes, then spread with whipped cream. Red Velvet Tangerine Cake Recipe Illustration 9

Step 9

The acidity of the orange neutralizes the sweetness of the cream, and everything is just right. Red Velvet Tangerine Cake Recipe

1. The temperature and time for baking the cake are for reference only. Please adjust appropriately according to your own oven conditions. 2. Tangerines can be replaced with oranges. 3. The original recipe contains 60g of sugar. Because the cream sandwiched in the middle also contains sugar, I reduced the amount of sugar to 45g.