Birthday Cake

Birthday Cake

1. Beat the egg yolks and egg whites in a water- and oil-free basin, either with an egg separator or by hand

2. Stir the egg yolks, add salad oil and milk, let the three fully blend

3. Sift in about one-third of the low-gluten flour and all the baking powder

4. Stir thoroughly with a rubber spatula, and then stir in all the flour in two batches

5. Drop a few drops of white vinegar into the egg white, first put in one-third of the total amount of white sugar, beat until the initial foaming, then add the remaining half of the white sugar, continue to beat until the egg white has a cream-like texture, and then add the remaining half. White sugar, keep going

6. Finally, put in the remaining sugar and beat until hard foaming, that is, when you use a whisk to stir, you can feel the resistance, stir up a little egg white, and stand upright.

7. Take a small part, or about one-third of the egg white, into the egg batter and stir evenly, then pour all the above-mentioned mixed egg batter into the egg white basin

8. Mix all the mixture well

9. Spread a layer of cooking oil around the cake mold, pour it into egg batter, or use oil paper, which is easy to demould

10. Preheat the oven for 3 or 5 minutes in advance, 160 degrees up and down, turn on the hot air, and bake for about 40 minutes

11. After roasting, it is inverted and released from the mold

12. Prepare fruits: slice kiwi, kumquat, cherry tomatoes, and pitaya into small cubes

13. Divide the cake base into two from the middle

14. Put cake paper on the high plate and put it on the turntable

15. Put ice water in the basin, just add a few pieces of ice to the cold water

16. Sit the bowl of cream in the bowl of ice water

17. Add appropriate amount of sugar and beat with a whisk until it expands.

18. Put a piece of cake on a high tray and spread a layer of cream

19. Sprinkle with diced dragon fruit

20. Cover with another piece

21. Scoop out a large spoonful of cream and place it on the top of the cake. While turning the turntable, use a cream knife to shape it into a yurt shape

22. Continue to turn, while pressing down the "yurt" with a butter knife until it evenly covers the whole cake embryo

23. Cut the mouth of the piping bag and put it in the piping mouth

24. Then put the bag on the cup and put the cream in it

25. After removing it, slowly fill the piping mouth with the cream

26. Use a piping bag to squeeze a circle of cream flowers on top of the cake

27. Put another layer of kiwi slices and kumquats to decorate the surroundings

28. Place the cherry tomatoes in a circle and squeeze the cream in the middle

29. Finally, decorate a circle of cream at the bottom and around the cake

30. The birthday cake is OK!

Tips:

1. The cream of homemade birthday cake should of course be natural, that is, animal, and it should have a good shaping effect. Brands such as President, Tower, and Blue Windmill are all okay. Others such as Oudebao are not suitable for decorating;
2. The room temperature should not be too high when whipping the cream, otherwise it will affect the setting. A kitchen without heating in winter is suitable, and air-conditioning is best in summer.
3. The amount of this raw material is between 6-inch and 8-inch cake molds, either can be used;
4. The fruit is more colorful with strawberries. This cake is still made in winter. Strawberries are not easy to buy and expensive.
5. The basic tools for making birthday cakes: egg beater, butter knife, decorating mouth and decorating bag. As for the turntable, it does not matter.