Chocolate Chiffon Strawberry Cream

Name: Chocolate Chiffon Strawberry Cream
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 yolk; 30 pieces Fresh strawberries; 5 protein; 120g granulated sugar; 75g Salad oil; 125g Shimizu; 125g Low powder; 1/4 tsp salt; 1/8 tsp baking soda; 35g Unsweetened cocoa powder; 300g Light cream; Some Blueberry fruit

by Big pear

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Chocolate is a good friend of women who love and hate~ Generally speaking, as long as you see this black little thing, you will not feel it put it in your mouth. When chocolate is combined with cake~~The happiness index has risen again! The pictures are so beautiful that my eyes are staring straight~

Chocolate Chiffon Strawberry Cream

1. 1Mix low flour + baking soda + salt + cocoa powder, sift and set aside

2 Beat the egg yolks + sugar until the color fades, slowly add the salad oil and stir evenly

Chocolate Chiffon Strawberry Cream recipe

2. 3 Add water in one go and mix well

3. 4 Add the sifted powder and mix well into egg yolk paste (do not over-mix)

5 The egg whites are added in three times and the sugar is beaten until the short hooks are distributed. Take 1/4 of the egg yolk paste and stir with a whisk, then take the remaining 1/2 and use a rubber spatula to mix

4. 6Finally, pour the remaining meringue into the basin, stir evenly, and put it into the mold (20cm round cake mold)

7 Enter the preheated oven at 165 degrees C, about 40~45 minutes. After the oven is out, lightly drop the mold, and release the mold after it cools down.

8 After the cake is completely cooled, unmold. Divide into two layers. Whip 300g whipped cream, spread on the middle layer of the cake + fresh strawberry slices. Then apply it on the upper layer of the cake and decorate the fruits after finishing!