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Red Velvet Chiffon Cake Recipe

This cake is moist but so light and fluffy, it really is the perfect match for all that delicious frosting!

Nutritional info

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  • 5.6 gm
    Total Fat
  • 0.5 gm
    Total Fiber
  • 1.7 gm
  • 131.7 kcal
  • 17.4 gm
2 Tsp(1.0 gm) Cocoa Powder
1/2 Tsp(2.0 gm) Vanilla Extract
1/4 Glass(73.0 ml) Unsalted Buttermilk
1 Tsp(3.0 gm) Red Velvet Essence
1/2 Cup(64.0 gm) Maida
1/4 Powder Cup(36.0 gm) Sugar
3/4 Tsp(3.0 gm) Baking Powder
1/4 Tsp(1.0 gm) Baking Soda
1/8 Tsp(0.56 gm) Salt
1 Egg Whole(45.0 gm) Egg
1/8 Cup(23.0 ml) Oil
  • Whisk 1 egg white with gradually adding 1/4th cup sugar.

  • In a Bowl, add 1/8th cup oil with egg yolk, 1/4th cup buttermilk, and 1 tsp red velvet essence, 1/2 tsp vanilla extract and whisk it well.

  • Then add , 1/2 cup maida, 1 tsp cocoa powder, 3/4th tsp baking powder, 1/4th tsp baking soda and mix well.

  • Once mixed, 1/8th tsp salt.

  • Fold the mixture into egg whites

  • Brush a tin with oil and pour batter evenly.

  • Preheat the oven at 180 degree Celsius and bake at 180 for 25 mins.

  • Check with a toothpick if the cake is ready.

  • Serve delicious red velvet cake.

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