1. First make an eight-inch chiffon cake. Separate the egg yolk from the egg white, add milk and corn oil to the egg yolk (newbies recommend adding corn oil to the egg yolk three times, stir well with a manual whisk, add milk, and stir well)
2. Stir well
3. Low powder and cocoa powder mix
4. Sift the flour three times
5. Add the sifted powder to the egg yolk paste, stir evenly with a manual whisk, and set aside for later use
6. Beat the egg whites, add 70g white sugar in three times
7. Beat until the wet foam, lift the whisk to appear curved corners, continue to beat
8. Lift up the whisk, which has an upright pointed corner, and finish it
9. Take one third of the meringue and add it to the chocolate egg yolk paste
10. Cut and mix evenly
11. Pour into the mold
12. Preheat for 3-5 minutes, select the upper tube + hot air function to bake at 150 degrees for 35-40 minutes
13. Out of the oven, then start whipping the cream
14. The finished chiffon cake is divided into 3 pieces, and the whipped cream and white sugar are beaten until the surface has lines, but it will still flow slightly. I am sending it a bit harder, and it can be decorated.
15. Place a circle of half-cut strawberries on the side of the cake. Spread blueberries in the middle of the cake. Spread a little cream on the blueberries and then spread the second cake until the last one is spread.
Tips:Naked cake is synonymous with waywardness, friends can play as they please~~
