1. Prepare 10-inch chiffon cake ingredients.
2. Put corn oil, milk and 30 grams of caster sugar in a clean basin.
3. Whisk evenly with a manual whisk until the sugar melts.
4. Sift in low-gluten flour.
5. Cut and mix evenly until there is no dry powder.
6. Add the egg yolk three times, each time adding the egg yolk and stirring well, then add another egg yolk.
7. The state of egg yolk paste after all the egg yolks are added.
8. The egg whites are added three times with caster sugar to beat.
9. Stir until the egg beater lifts the egg whites into a hook shape, and the egg whites are delicate and shiny.
10. Add one-third of the egg whites to the egg yolk paste.
11. Stir evenly.
12. Pour into the egg white bowl.
13. Stir again and mix evenly.
14. Pour it into a 10-inch chiffon cake mold in the school kitchen and smooth the surface.
15. After shaking the mold a few times, put it into the preheated oven for baking. The temperature is 120 degrees for the upper tube and 150 for the lower tube, and the time is 60 minutes.
16. After baking, take it out, shake the mold a few times and buckle it upside down on the drying rack to let cool.
17. Let it cool and start to make the cream cake: cut off the skin around the cake (you don’t need to cut it, my cake bottom is not big enough after decorating, so I cut a circle of skin).
18. Divide the cake into three layers.
19. Whip the whipped cream with fine sugar until the cream lines are clear.
20. Place a layer of cake with a layer of cream and a layer of fruit.
21. No fruit is added to the top layer, and the surface of the cake is smoothed with cream.
22. Send some whipped cream to decorate the flowers, decorate the surface of the cake with fruits in the middle for decoration, and the cake is ready.
23. Finished picture.
Tips:1. I used 8 eggs, 50-55 grams of eggs in shell, not very big.
2. The cream for decorating the flowers is best to be sent separately with the cream applied on the middle and surface of the cake to avoid too long operation time and the cream melts during decorating.
3. If the bottom of the cake is large enough, there is no need to cut off the skin around the cake.
