Cantaloupe Butter Cake

Cantaloupe Butter Cake

1. The ingredients for an 8-inch chiffon cake are prepared, and two 8-inch chiffon cakes are made separately. Actually, one and a half cakes are used. Because the oven is small, they have to be made twice separately.

2. Separate the egg whites and egg yolks, and put the egg whites into the oil-free and water-free basin

3. Beat the egg yolks, add sugar, and beat until the sugar dissolves

4. Add corn oil and mix well

5. Pour the milk and mix well

6. Sift in low-gluten flour, stir evenly, without dry powder particles

7. When the egg whites are making big bubbles, add one third of sugar, and then switch to high-speed hair, and add the second and third sugars respectively when the delicate foaming and obvious lines are formed.

8. Lift the whisk, and the egg white is close to a small straight point. This is egg white paste

9. Take one-third of the egg white paste into the egg yolk paste and mix evenly; now start to preheat the oven, 140 degrees

10. Pour the mixed batter back into the meringue bowl and continue to mix lightly and quickly to form a smooth, delicate and shiny cake batter

11. Pour the cake batter into an 8-inch mold and shake it lightly to produce large bubbles

12. Put into the preheated oven, 140 degrees, middle level, upper and lower fire, 60 minutes

13. Come out, shake it a few times to shake out the excess heat in the cake

14. Buckle upside down on the drying rack, let it cool thoroughly before demoulding and use

15. Make the other cake too, prepare the two after letting cool, look at the height, and make an idea

16. A moderate amount of cantaloupe, one part is cut into small dices for filling, the other part is cut into slices for surface decoration

17. Cut the two cakes in half horizontally

18. Whip the whipped cream as you use it, don’t beat it all at once, it is easy to melt away. The whipped cream should be refrigerated for at least 12 hours before use.

19. The filling cream can be distributed until 9

20. A layer of cake, a layer of cream, a layer of diced cantaloupe, a layer of cream, in this order complete the first layer of the cake

21. Complete the second layer in some order, and finally cover the top layer of the third layer

22. After finishing all the cake filling and smoothing, whipped the cream again to 8 to distribute, take the small and medium round decorating nozzles, and put the cream in the bag

23. Decorate the surface according to your own ideas, put cantaloupe slices on the top, and the cake is complete

24. Eating it by yourself or giving it away is very refreshing and refreshing. Look, no pigment is added, and you can also make a simple and elegant butter decorating cake.

Tips:

The cake material in the recipe is an 8-inch chiffon cake, because it takes one and a half to make this big cake, so I made two, and the extra half can be processed separately