Lena was worry whether i can use this red yeast paste in baking. But i am sure because the red yeast picture as shown in the cookbook is exactly same like that one she gave me..^_^
Fold meringue into the egg yolk batter and take a small portion to mix with red yeast paste..
I got a very sweet pinky marble but i don't really can taste the red yeast in the chiffon..It has the wine aroma and fermented beancurd taste before putting in baking. Anyway, in overall this chiffon is nice, soft and moist..
Red Yeast Marble Chiffon Cake 紅麴大理石戚风蛋糕
(recipe source: adapted from孟老师的100种小蛋糕)
*makes a 8” or 20cm chiffon
60g egg yolk (4 medium eggs)
30g caster sugar
1/2tsp vanilla extract
35g corn oil or salad oil
90g cake flour
1. Lightly hand whisk egg yolk, sugar and vanilla extract in a mixing bowl.
2. Add in corn oil and milk, continue to combine well.