1. Separate egg whites and egg yolks. The egg whites must be absolutely clean, oil-free and water-free
2. Add two parts of sugar to the egg whites and egg yolks
3. Beat the egg yolks until the sugar melts, add vegetable oil and milk and beat well
4. Sift the flour in the egg yolk paste
5. Stir in the egg yolk paste, remember to draw a circle and stir clockwise
6. The egg whites are first whipped at high speed until large bubbles are formed, then at medium and low speeds until hard foaming, just lift the whisk to have small sharp corners.
7. Take out 1/3 of the egg white and mix well with the egg yolk paste, then add the rest of the egg yolk paste and mix well
8. Pour the egg yolk paste into the 6-inch and 8-inch movable bottom round molds, about half a minute full, shake out large bubbles, preheat at 130°C for 25 minutes, turn to 155°C for 25 minutes, take out the 6-inch mold 5 minutes in advance
9. Wash the cherries and blueberries, divide the cherries in half and remove the pits
10. Take out the baked chiffon and shake it for a few times. After being inverted and let cool, each billet is divided into three evenly.
11. Take a slice of cake and sprinkle a little cherry jam on it
12. Spread the whipped cream with icing sugar and beat until it is firm and clear. Take out some and spread it on the cake, sprinkle a little cherry blueberry, and then spread a little whipped cream. Cover a piece of cake. After making it, spread the whipped cream on the periphery, smooth and smooth. can
13. Prepare a rose decorating mouth, send decorating cream, add a few drops of pink food coloring, the degree of blowing is slightly harder than the noodles.
14. Combine two pieces of cake, squeeze pink flowers on the lower layer of cake with a rose mouth, and decorate the top with fondant flowers or flowers to complete
Tips:1. When the chiffon cake is baked, if the color is too dark, you can cover it with a piece of tin foil
2. The container of whipped cream and the stirring blade can be put in the freezer of the refrigerator to freeze for a while
3. You can choose whipped cream with higher milk fat, which is easier to shape and avoid over-whipping
