Berry Good Time-strawberry Chiffon Cake
1.
Add powdered sugar to the egg whites in 3 times and beat until dry and foamy, that is, when the whisk is lifted, the tip becomes a small pointed hook.
2.
Add milk and salad oil to the egg yolks. Use an electric whisk to beat them evenly at a speed until the surface is foamy, that is, the emulsification is complete.
3.
Sift in low-gluten flour and beat at low speed until it is smooth and smooth.
4.
Drop in the red velvet liquid, beat evenly and set aside for later use. At this time, the oven can be preheated to 180°C.
5.
Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly with a rubber spatula.
6.
Pour it back into the meringue and continue to mix evenly until no trace of egg white is visible and the batter is smooth and smooth.
7.
Pour the batter into the 6-inch heightened anode cake mold in the entrance kitchen, smooth it slightly with a spatula, and shake it twice.
8.
Put it into the preheated oven, heat up and down at 150℃, and bake for 55 minutes.
9.
After being out of the oven, it shook twice and let it cool down.
10.
After the cake is allowed to cool, it is demoulded and divided into 4 slices evenly.
11.
Leave more than ten strawberries, and remove the stems and slice them.
12.
Add icing sugar to the whipped cream and whip until lines appear.
13.
Add 80g strawberry jam and beat until the lines are clear.
14.
Put a little bit of cream in the middle of the decorating table, then put the cake slices, and press it slightly to prevent the cake from moving.
15.
Take the whipped cream and place it on the cake slice and smooth it slightly with a spatula.
16.
Spread a layer of strawberry slices.
17.
Cover with cream and smooth it out slightly.
18.
This is repeated until all 4 pieces of cake are done.
19.
Finally, apply a layer of cream on the side, it does not need to be very flat.
20.
.Wrap the biscuit sticks around the periphery of the cake.
21.
.Finally, squeeze the remaining cream on the top layer, use a spoon to lightly spread, and then put strawberries on top.
22.
Cut the mousse around and wrap it around the periphery of the cake, then tie a ribbon and tie a bow.
23.
After the cake is ready, put it in the refrigerator for 1 hour before cutting it into pieces.
Tips:
1. The recipe is the amount of a 6-inch heightened anode cake mold.
2. The egg-beating bowl containing the egg whites must be clean, free of water and oil.
3. When mixing egg yolk paste and meringue, remember to use the method of mixing, not to draw circles to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven.
5. Be sure to wait until the cake is completely cooled before unmolding, otherwise the cake will easily collapse.
6. Strawberry jam can be boiled by yourself, or replaced with strawberry puree.
