Christmas Tree Cake

Name: Christmas Tree Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 60g Low-gluten flour; 100g Light cream; 60g Soft white sugar; a little White vinegar; a little pigment; Some Color needle

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I don't know how to decorate flowers, and I think this little star is simple and beautiful. Although the cream cakes made every time are not so good-looking, but my daughter likes it, and my friends like it, as long as they like it, it is the greatest happiness.
Ingredients 1: 3 egg yolks, 20g sugar, 40ml corn oil, 40ml water, 60g low powder

Ingredients 2: 4 egg whites, 40 grams of sugar, a little white vinegar

Ingredients 3. 100 grams of whipped cream, 30 grams of sugar, a little coloring"

Ingredients

4 Egg

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60g Low-gluten Flour
100g Light Cream
60g Soft White Sugar

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a little White Vinegar
a little Pigment
Some Color Needle

Christmas Tree Cake

1. After preparing the ingredients, separate the egg yolk and egg whites in two oil- and water-free basins.

2. Add 20 grams of sugar to the egg yolk bowl, mix well, add corn oil and water and mix well.

3. Add the sifted low powder and mix well.

4. Beat the egg whites until coarsely foamed and add 1/3 of the 40 grams of sugar.

5. Add the second sugar when the foam is fine.

6. Add the last sugar when hitting the rough lines.

7. Finally, beat until hard foaming. Pick up the whisk to form a short triangle.

8. Add one-third of the egg whites to the egg yolk paste and mix well by cutting and mixing.

9. Pour it back into the egg white bowl and mix well.

10. Put the mixed cake batter into a paper cup.

11. Preheat the oven up and down to 180 degrees, put it in the oven, set 150 degrees and bake for 20 to 30 minutes. Just insert a toothpick into a non-stained object.

12. Add appropriate amount of white sugar to the whipped cream and beat until the lines are clear. Add a little pigment and beat well.

13. Put it in a piping bag.

14. Just squeeze the flowers in cascade type.

Tips:
1. The cake is a chiffon cake cup, or a sponge cake cup.

2. Don't make a circle when mixing the cake batter. The technique should be light and fast.

3. When the oven is turned on, the temperature will decrease. When preheating, you can increase the temperature and then adjust the temperature of the oven.

4. The temperature of the oven is subject to your own oven. The cake is cooked by inserting a toothpick into a non-stained object.

5. You can also put some fruits in the middle of the cream.