Red Velvet Chiffon New Year Cake

Red Velvet Chiffon Cake	Using a whisk attachment, combine all ingredients except Oil, and mix on slow speed for 1 minute. Scrape bowl and mix for 6 minutes on high speed. SG Target 40. Add oil slowly while mixing on low speed, scrape bowl and mix for an extra 2 minutes on medium speed. SG Target 42. Scale 2000g in a full tray. Bake at 165°C Air flow 3, for approximately 25 minutes. IT 80°C.

Elder Flower Mango Cream	With a whisk attachment, whip Ambiante at medium speed for about 4 minutes. Fold in Smoobees to homogenize.

Ambiante	With a whisk attachment, whip Ambiante at medium speed for about 5 minutes. For the Red Ambiante, add food coloring and fold in to homogenize.

Gold Chocolate Medallions	Melt white chocolate compound to 50°C, add to a 2" silicone round pan and freeze shock for 5 minutes. After set, paint with gold and let dry.

Assembly	Spread 400g of Elder Flower Mango Cream on each slab and cut slab in half lengthwise. Using 3 stripes, roll on each other to create a roll. Place roll upside down and freeze overnight. Ice cake with whipped Ambiante. Mask a stripe of Red Ambiante at the bottom and brush edges with gold. Place Elder Flower Mango Smoobees in the center of cake and pipe Ambiante around.

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