Red velvet cake and preparation method thereof
By combining a red velvet cake base with a cream filling, and using specific ingredients and preparation processes, the problems of unattractive appearance and monotonous taste of traditional cakes have been solved, thus improving both aesthetics and taste.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-30
- Publication Date
- 2026-03-27
AI Technical Summary
Traditional cakes are not aesthetically pleasing and have a limited range of flavors.
The red velvet cake is made by combining a red velvet cake base with a cream filling, using specific proportions and types of ingredients, and through precise preparation steps, including baking, whipping, filling, and freezing.
This improved the cake's aesthetic appeal and increased its variety of flavors, thus enhancing its popularity among consumers.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food technology, specifically to a red velvet cake and its preparation method. Background Technology
[0002] Traditional cakes are soft and melt in your mouth, making them a favorite among consumers. However, most cakes today are not visually appealing and have a rather monotonous flavor. Summary of the Invention
[0003] To overcome the shortcomings of the prior art, this invention provides a red velvet cake and its preparation method.
[0004] To achieve the above objectives, a red velvet cake is designed, comprising a red velvet cake base and a cheese filling. The red velvet cake base comprises the following ingredients by weight: 6.36% mascarpone cheese, 33.30% whole egg liquid, 9.43% soybean oil, 39.55% premixed powder, 1.76% wheat flour, 6.96% drinking water, 1.76% white sugar, and 0.88% compound emulsifier. The cheese filling comprises the following ingredients by weight: 0.64% gelatin, 9.57% whole milk, 41.96% KIRI cream cheese, 7.02% mascarpone cheese, 4.47% Eagle Brand condensed milk, 0.06% salt, 9.97% white sugar, 22.33% light cream, and 3.99% neutral mousse powder.
[0005] The wheat flour mentioned is Red Hummingbird brand wheat flour.
[0006] The premixed powder mentioned is red velvet cake premixed powder.
[0007] The gelatin mentioned is gelatin powder.
[0008] The whipping cream mentioned is Anchor ultra-high temperature sterilized whipping cream.
[0009] A method for preparing a red velvet cake, characterized by comprising the following steps: S1, add the whole egg liquid, soybean oil, premixed powder, wheat flour, drinking water, white sugar and compound emulsifier from the red velvet cake base ingredients into the mixing tank, and start stirring until it is mixed evenly to obtain material A; S2, then add mascarpone cheese and whole egg liquid into the mixing tank, stir and beat thoroughly to obtain material B; S3. Mix material A and material B, pour the mixture into a baking pan, smooth the surface, and bake. S4, Surface Decoration: After baking, use 18 of the cakes and the scraps as red velvet crumbs to decorate the cake surface; S5, add the gelatin and neutral mousse powder from the cream filling ingredients into whole milk and mix well. Heat in a double boiler to dissolve the mixture at 40±2℃ to obtain material C for later use. S6. Add KIRI cream cheese, mascarpone cheese, condensed milk, white sugar and salt to the whipping tank of the continuous whipping machine. First, stir slowly until evenly mixed, then stir at medium speed until there are no lumps. Then slowly add material C and stir evenly. Then, transfer to the storage tank to obtain material D. S7. Whip the light cream quickly using a cream whipper to obtain material E. S8, mix materials D and E evenly to obtain material F, and convey it to the hopper of the downstream feeder; S9, take 25 trays of red velvet egg rolls, use a 100mm diameter mold to cut out round cake slices; S10. Place a round cake slice in the center of the mousse ring. Use material F to pour the batter once. Place the round cake slice in the center, press it down slightly to flatten it, and make the cake slice and material F fit tightly together to avoid gaps between the cake slice and material F. Then pour the batter a second time, smooth the surface, sprinkle red velvet crumbs on the surface, shake it slightly, and freeze it in the freezer until solidified. S11, remove the mold from the freezer, put it into the mousse plastic tray, pass it through the metal detector, cover it with the plastic lid, put it in the freezer, put it into the outer box and seal it with sealing tape, and affix a label to the outer box.
[0010] Compared with the prior art, the present invention provides a red velvet cake and its preparation method, which improves the appearance and taste of the cake roll and increases its popularity. Detailed Implementation Example
[0011] This embodiment is a red velvet cake, comprising a red velvet cake base and a cheese filling. The red velvet cake base comprises the following ingredients by weight: 6.36% mascarpone cheese, 33.30% whole egg liquid, 9.43% soybean oil, 39.55% red velvet cake premix, 1.76% Red Hummingbird brand wheat flour, 6.96% drinking water, 1.76% white sugar, and 0.88% compound emulsifier. The cream filling comprises the following ingredients by weight: 0.64% gelatin powder, 9.57% whole milk, 41.96% KIRI cream cheese, 7.02% mascarpone cheese, 4.47% Eagle Brand condensed milk, 0.06% salt, 9.97% white sugar, 22.33% Anchor ultra-high temperature sterilized whipped cream, and 3.99% neutral mousse powder.
[0012] The method for preparing the red velvet cake in this embodiment includes the following steps: S1, add the whole egg liquid, soybean oil, premixed powder, wheat flour, drinking water, white sugar and compound emulsifier from the red velvet cake base ingredients into the mixing tank, and start stirring until it is mixed evenly to obtain material A; S2, then add mascarpone cheese and whole egg liquid into the mixing tank, stir and beat thoroughly to obtain material B; S3. Mix material A and material B, pour the mixture into a baking pan, smooth the surface, and bake. S4, Surface Decoration: After baking, use 18 of the cakes and the scraps as red velvet crumbs to decorate the cake surface; S5, add the gelatin and neutral mousse powder from the cream filling ingredients into whole milk and mix well. Heat in a double boiler to dissolve the mixture at 40±2℃ to obtain material C for later use. S6. Add KIRI cream cheese, mascarpone cheese, condensed milk, white sugar and salt to the whipping tank of the continuous whipping machine. First, stir slowly until evenly mixed, then stir at medium speed until there are no lumps. Then slowly add material C and stir evenly. Then, transfer to the storage tank to obtain material D. S7. Whip the light cream quickly using a cream whipper to obtain material E. S8, mix materials D and E evenly to obtain material F, and convey it to the hopper of the downstream feeder; S9, take 25 trays of red velvet egg rolls, use a 100mm diameter mold to cut out round cake slices; S10. Place a round cake slice in the center of the mousse ring. Use material F to pour the batter once. Place the round cake slice in the center, press it down slightly to flatten it, and make the cake slice and material F fit tightly together to avoid gaps between the cake slice and material F. Then pour the batter a second time, smooth the surface, sprinkle red velvet crumbs on the surface, shake it slightly, and freeze it in the freezer until solidified. S11, remove the mold from the freezer, put it into the mousse plastic tray, pass it through the metal detector, cover it with the plastic lid, put it in the freezer, put it into the outer box and seal it with sealing tape, and affix a label to the outer box.
[0013] It improved the appearance and taste of the cake roll, increasing its popularity among the general public.
Claims
1. A red velvet cake, comprising a red velvet cake base and a cheese filling, characterized in that: The red velvet cake base comprises the following ingredients by weight: 6.36% mascarpone cheese, 33.30% whole egg liquid, 9.43% soybean oil, 39.55% premixed powder, 1.76% wheat flour, 6.96% drinking water, 1.76% white sugar, and 0.88% compound emulsifier; the cream filling comprises the following ingredients by weight: 0.64% gelatin, 9.57% whole milk, 41.96% KIRI cream cheese, 7.02% mascarpone cheese, 4.47% Eagle Brand condensed milk, 0.06% salt, 9.97% white sugar, 22.33% light cream, and 3.99% neutral mousse powder.
2. The red velvet cake according to claim 1, characterized in that: The wheat flour mentioned is Red Hummingbird brand wheat flour.
3. The red velvet cake according to claim 1, characterized in that: The premixed powder mentioned is red velvet cake premixed powder.
4. A red velvet cake according to claim 1, characterized in that: The gelatin mentioned is gelatin powder.
5. A red velvet cake according to claim 1, characterized in that: The whipping cream mentioned is Anchor ultra-high temperature sterilized whipping cream.
6. A method for preparing a red velvet cake according to any one of claims 1 to 5, characterized in that: Includes the following steps: S1, add the whole egg liquid, soybean oil, premixed powder, wheat flour, drinking water, white sugar and compound emulsifier from the red velvet cake base ingredients into the mixing tank, and start stirring until it is mixed evenly to obtain material A; S2, then add mascarpone cheese and whole egg liquid into the mixing tank, stir and beat thoroughly to obtain material B; S3. Mix material A and material B, pour the mixture into a baking pan, smooth the surface, and bake. S4, Surface Decoration: After baking, use 18 of the cakes and the scraps as red velvet crumbs to decorate the cake surface; S5, add the gelatin and neutral mousse powder from the cream filling ingredients into whole milk and mix well. Heat in a double boiler to dissolve the mixture at 40±2℃ to obtain material C for later use. S6. Add KIRI cream cheese, mascarpone cheese, condensed milk, white sugar and salt to the whipping tank of the continuous whipping machine. First, stir slowly until evenly mixed, then stir at medium speed until there are no lumps. Then slowly add material C and stir evenly. Then, transfer to the storage tank to obtain material D. S7. Whip the light cream quickly using a cream whipper to obtain material E. S8, mix materials D and E evenly to obtain material F, and convey it to the hopper of the downstream feeder; S9, take 25 trays of red velvet egg rolls, use a 100mm diameter mold to cut out round cake slices; S10. Place a round cake slice in the center of the mousse ring. Use material F to pour the batter once. Place the round cake slice in the center, press it down slightly to flatten it, and make the cake slice and material F fit tightly together to avoid gaps between the cake slice and material F. Then pour the batter a second time, smooth the surface, sprinkle red velvet crumbs on the surface, shake it slightly, and freeze it in the freezer until solidified. S11, remove the mold from the freezer, put it into the mousse plastic tray, pass it through the metal detector, cover it with the plastic lid, put it in the freezer, put it into the outer box and seal it with sealing tape, and affix a label to the outer box.