Cherry Ball Cake
1.
Separate egg white and yolk
2.
Whisk the egg yolks evenly
3.
Add 60 grams of sugar and mix well
4.
Add some pure water and mix well
5.
Pour the salad oil
6.
Whisk evenly with a whisk
7.
Sift low-gluten flour
8.
Beat evenly and set aside
9.
Add 70 grams of sugar to the egg whites
10.
Beat to dry foaming
11.
Add the egg white batter to the egg yolk batter in batches
12.
Scrape evenly with a rubber spatula
13.
Pour into a 12-inch mold
14.
Bake at 180 degrees for 30 minutes
15.
Cool down after baking
16.
Fully demoulded
17.
The cake is divided into two layers from the middle
18.
Spread the blueberry sauce evenly on the bottom cake
19.
Cover with another slice of cake
20.
Whipped cream with 30 grams of sugar
21.
Spread the whipped cream around the cake and smooth the surface
22.
Use a toothpick to mark out the shape you want to make
23.
Then paint with red, blue, yellow, red, and flesh-colored pectin respectively
24.
Sprinkle with garnish
25.
Add light cream and blue pigment to make blue cream, and squeeze it on all sides of the cake.
Tips:
①The egg whites should be beaten to dry foaming
②The jam for spreading the cake can be changed to other flavors according to personal preference
