Bai Cuiai in Beijing: Water Cube Cake

Bai Cuiai in Beijing: Water Cube Cake

1. Put 3 egg yolks, 35 grams of caster sugar in the basin, add 60ml of water and 40ml of salad oil, and mix well

2. Sift in 70 grams of low-gluten flour and stir until there are no particles

3. Take a tablespoon of egg yolk batter into a small bowl, then add 1/2 teaspoon of low-gluten flour and cocoa powder to mix

4. In another bowl, beat 1 egg white with an electric whisk until stiff foaming

5. Take 2/3 of the meringue and add it to the cocoa batter

6. Stir well

7. Choose the smallest piping mouth and put it in a piping bag

8. Spread oiled paper on the baking tray, and draw irregular hexagonal patterns on the oiled paper, as shown in the picture

9. Put it in the oven 140 degrees and bake for 1 minute and 30 seconds

10. Put an appropriate amount of blue pigment in the batter in 2 and stir evenly

11. Then add 30 grams of caster sugar to the three egg whites and beat until moist foaming

12. Mix all the egg whites into the blue batter in batches

13. Stir evenly with a rubber spatula

14. Then pour the batter on the roasted cocoa batter

15. Scrape it with a spatula. Pat the bottom of the baking pan vigorously to shake out the air

16. Put it in the oven and bake at 170 degrees for 14 minutes

17. Immediately after being out of the oven, buckle upside down on the grill. Then tear off the greased paper. Use the same method to make another square cake slice like this

18. Cut the cake into four equal parts. Squeeze whipped cream on the cake slice

19. Layer by layer

20. Then apply whipped cream on the outermost side

21. After the other piece of cake is baked, cut it according to its height and surround it around the cake so that this water cube cake is ready

22. Cut the inside image. In fact, it is just an ordinary rimmed butter cake

Tips:

Spread the whipped cream on the cake slice and roll it up, it is the water cube cake roll!