6 Inch Strawberry Naked Cake
1.
Add 2 g of lemon juice, 1 g of salt, and 33 g of caster sugar to the egg whites (add in three times), and beat until stiff foaming.
2.
Add 13 grams of fine sugar, 20 grams of pure milk, and 33 grams of corn oil to the egg yolk and mix until the sugar melts.
3.
Then sift in the chiffon cake flour and mix until there is no dry powder.
4.
Add one-third of the egg white paste to the egg yolk paste, cut and mix evenly. Then pour it into the remaining protein paste and mix evenly, as shown in the picture.
5.
Pour the batter into a 6-inch round open bottom cake mold and shake out large bubbles. (Remarks: I did twice the amount, so there are two more with 4 inches of height)
6.
Preheat the oven at 160°C for 5 minutes, then put it on the middle and lower layer, keep the oven at 160°C, and bake for 40 minutes.
7.
After the furnace is completely cooled, the mold is demolded.
8.
Divide the 6-inch chiffon cake into 3 slices.
9.
Add 300 grams of whipped cream to 30 grams of caster sugar and beat until hard. A layer of cake slices, a layer of fruit cream, repeat on top.
10.
There is no need to sandwich the fruit on the surface of the last layer, just smooth it. Use a spatula to wipe off the excess cream around the cake body.
11.
Wipe the washed strawberries with water and place them on the surface of the cake.
12.
The cake skirt can be decorated with cream and squeeze out the pattern, or it can remain unchanged. Finally, put on chocolate chips, sugar beads for decoration, and sprinkle with moisture-proof powdered sugar to complete.
Tips:
A single 6-inch chiffon cake can be baked for 35 minutes. Since I bake more than one at the same time, the time has been extended by 5 minutes. It can be adjusted according to the temperament of your own oven. The temperature and time here are for reference only.
