Red Velvet Chiffon Naked Cake with Cream Cheese Frosting

From the MolalaCook kitchen · 烘焙手記

Red Velvet Chiffon Naked Cake with Cream Cheese Frosting

紅絲絨戚風裸蛋糕

This red velvet cake uses a light chiffon sponge and a whipped cream cheese filling.

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IcingCream cheese

Bake150°C · 55–60 min

RecipeLayer Cakes

Ingredients13 listed

Video length11:26

Before you begin

Pipe the cream between the red layers and leave the edges visible for a naked-cake finish. Leave the sides exposed and pipe the outer ring first so the dollops look even between the red layers.

Method 做法

Mix the red batter

Whisk the oil and milk together until emulsified. Sift in the flour and red velvet powder, then mix in the three yolks. Stir gently until the batter is evenly coloured.

See this stage at 1:58 →

Bake the chiffon

Beat the whites with lemon juice, gradually adding the 45 g sugar. Fold the meringue into the red batter in stages. Pour into a tall 6-inch round tin. Bake at 150°C (302°F) for about 55–60 minutes. Invert to cool completely before releasing and slicing into even layers about 1.5 cm thick.

See this stage at 4:46 →

Whip the cream cheese filling

Soften the cream cheese and mix it smooth with the 70 ml cream. Cool the mixture before combining it with the whipped cream. Begin whipping the cold 200 ml cream with the icing sugar. When it begins to hold tracks, add the cheese mixture and continue until firm enough to pipe.

Stack and decorate

Pipe dollops of cream around the edge of each sponge layer, fill the centre and stack carefully. Finish the top with more dollops and fruit if desired. Chill before slicing so the layers stay aligned.

See this stage at 9:26 →

Piping cream onto a red velvet sponge layer

Piping cream onto a red velvet chiffon layer

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