Christmas Cake

Christmas Cake

1. Prepare the ingredients, separate 3 egg whites and egg yolks

2. Burn the vegetable oil until it smokes, quickly pour in the sieved low flour and 15 grams of cornstarch, mix well, and remove from the heat.

3. Add milk and stir evenly, add one egg yolk, stir evenly, then add the next one, add all the egg yolks in turn

4. Finally add a whole egg, mix well with the batter, set aside for later use

5. Add 3 egg whites in 3 times and add 8 grams of fine sugar mixed with cornstarch, and beat the meringue until there are small sharp corners.

6. Take 1/3 of the meringue and put it into the egg yolk paste, cut and mix evenly, pour the evenly mixed batter into the remaining meringue

7. Cut and mix evenly batter

8. Pour the batter into the mold, about nine minutes full

9. Put it into the preheated oven (upper and lower tubes 160 degrees), bake for about 25 minutes, and increase the temperature of the upper heating tube to 180 degrees for the last 8 minutes

10. Take out the baked cake, let it cool for a while and demould

11. Divide the red and white marshmallows into 2 bowls, heat in the microwave until melted, add an appropriate amount of powdered sugar and knead it into a sugar crust

12. Decorate a Santa-shaped cake with icing

Tips:

1. The chiffon cake made by using the method of hot noodles, the mold does not stick, the effect is not bad, and the demoulding is very smooth.
2. The temperature of the oven must be set according to the temper of your own oven
3. Decorating with marshmallows is purely a surprise for children. Those who like to play with fondant will make decorations easier