1. Separate the egg white from the egg yolk first, be careful not to have egg white in the egg white
2.
Put egg yolks, oil, milk and sugar in a bowl and stir
3. Then add in sifted low-gluten flour, mix well and set aside
4. Add 40g of white sugar to the egg white and beat it to a dry state with an electric whisk
5. Take 1/3 of the egg white and add it to the egg yolk paste, and mix well in a bottom-up method
6.
Pour the mixed batter into the remaining meringue and mix well in the same way
7. Pour into the cake mold, shake twice to shake out the bubbles
8. Put it in the preheated oven, heat up and down at 160 degrees, bake for 35 minutes
9. It’s out, remember to shake it twice after it’s out of the oven, and buckle it on the grill and let it cool off the mold to complete it.
10. Chiffon cake, cut off the noodles and set aside, put 150 grams of whipped cream in the refrigerator for later use; you can put fruit diced in the cake body, put a layer of cream on the surface, draw a pattern on the side, and squeeze a layer on the bottom of the cake wreath
11. Two slices of clouds with cream foundation on the cake surface
12. Three kinds of food colorings are mixed with the cream to adjust the color and put into a disposable piping bag, cut a small opening, and then slowly squeeze the drawing along the half of the cake to extrude 3 colors (as shown in the picture)
13. Finally, put on the decorative beads for decoration, it looks very small and fresh, and I wish you all a happy New Year's Day!
Tips:This cake is also low-fat. The cream is only applied to the surface and suitable for all ages. Don't worry about too much cream.
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