Introducing a simple, yet luxuriously delicious and visually stunning cake that will leave a lasting impression: our Royal Red Velvet Chiffon Cake. This light, airy cake is the perfect blend of sweetness, with a hint of tang from the cream cheese. Its rich red color makes it the showstopper on any table. So, without any further delay, let’s dive into the creation of this culinary masterpiece.

Ingredients: The Components

**For the Cake Base:**
– Unsalted Butter, Melted: 40g
– Milk: 50ml
– Cake Flour: 50g
– Cocoa Powder: 5g
– Red Velvet Bakery Emulsion: 1 tbsp (15ml)
– Egg Yolks: 3
– Egg Whites: 3
– Lemon Juice: 2ml (1/2 tsp)
– Sugar: 45g
– Corn Starch: 5g

**For the Cream Frosting:**
– Cream Cheese: 220g
– Sugar: 35g
– Heavy Whipping Cream: 220g

Instructions: Crafting the Delight

1. **Preparation:**
Start by preheating your oven to 150°C (300°F).

2. **Creating the Base:**
In a bowl, whisk together the melted butter and milk until well combined. Gradually sift in the cake flour and cocoa powder, ensuring there are no lumps, to create a smooth, thick batter. Stir in the red velvet essence and set aside.

3. **Egg Preparation:**
Separate the egg yolks from the egg whites. Incorporate the yolks into the batter, mixing thoroughly. In a separate bowl, add a few drops of lemon juice to the egg whites and start whisking. Gradually add the sugar as you continue to whisk until you reach a stiff peak. This process forms the meringue.

4. **Combining the Batter:**
Fold in a third of the meringue into the egg yolk mixture, ensuring it’s fully incorporated. Then, pour the combined mixture back into the remaining meringue, folding gently with a spatula. Be cautious not to over-mix, as this could break down the structure of the meringue and impact the softness of the cake.

5. **Baking the Cake:**
Pour the completed batter into a round baking pan. Bake in the preheated oven for 45 minutes. Once baked, allow the cake to cool in the pan before inverting it onto a wire rack.

6. **Creating Layers:**
Once cooled, slice the cake into three equal layers.

7. **Cream Frosting:**
To make the cream filling, lightly beat the cream cheese in a large mixing bowl until soft and fluffy. Gradually add sugar, continuing to beat until the sugar dissolves. Then, slowly add the heavy whipping cream, beating at low speed until well combined. Transfer the cream mixture into a piping bag.

8. **Assembling the Cake:**
Place the first cake layer on a serving plate and pipe a generous amount of cream filling onto the surface. Repeat this process with the second layer. Finally, add the third layer and use the remaining cream to frost the top of the cake.

Your Royal Red Velvet Chiffon Cake is now ready to serve! This exquisite cake, with its velvety texture and royal red hue, offers a unique and indulgent experience with each bite. Enjoy this delightful treat!