Birthday Cake Decorated with Cream Frosting

Name: Birthday Cake Decorated with Cream Frosting
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Large egg (eight-inch chiffon cake); 90g Low-gluten flour (eight-inch chiffon cake); 50g Corn oil (eight inch chiffon cake); 50g Milk (eight inch chiffon cake); 70g White sugar (eight-inch chiffon cake); 84g Softened butter (cream frosting); 10g Water (cream cream); 33g Caster sugar (cream frosting); 30g Egg white (cream cream); 250g Light cream; 20g Sugar; Some Fruit; Some Color cream

by Little Chef's Fragrance

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It has been nearly four years since I came to the world of gourmet food. In this big gourmet family, I have made many friends and learned a lot of cooking skills, especially baking. Thanks to the food world, I learned how to bake on this platform, how to make cakes, and how to decorate flowers with butter cream. Good receipts along the way. Today, I would like to share with you a simple birthday cake decorated with cream frosting, which is also a feedback to me for learning baking over the past few years! "

Birthday Cake Decorated with Cream Frosting

1. Add 20 grams of white sugar to the egg yolks, and then add corn oil and milk to beat them evenly.

Birthday Cake Decorated with Cream Frosting recipe

2. Sift in low-gluten flour and beat evenly.

3. After the egg whites are beaten to the shape of fish-eye bubbles, add 50 grams of sugar in three times and beat them until they have sharp corners.

4. 1/3 of the egg white into the egg yolk paste, cut and mix evenly with a spatula, pour all into the egg white paste, quickly cut and mix evenly.

5. Pour into an 8-inch movable bottom mold.

6. Put it into the preheated oven and turn to 160 degrees for 30 minutes at 130 degrees for 30 minutes.

7. The finished cake is inverted for more than one hour, and after it is allowed to cool, it will be demoulded for later use.

8. Next, make the butter cream. After the butter has softened, mix well.

9. Add 17 grams of sugar to the egg whites and beat them until they are seven to eight minutes apart. Add 16 grams of sugar to the water, cook on a low heat to 121 degrees Celsius; quickly pour the sugar water into the egg whites, and pour in while beating. After being fully disturbed, it presents a bright and delicate meringue.

10. Add the meringue in portions and beat evenly with a whisk.

11. When the butter and meringue are whipped, they will begin to separate fine residues. Don’t worry, the whipping will become more and more delicate.