Cream Cake
by Food and Art→_→ Tuan Zi Ma
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the ingredients
2. Separate egg white and yolk
3. Add white sugar to egg yolk and stir the sugar to dissolve
4. Pour in corn oil
5. I added a spoonful of orange zest
6. Stir evenly, sift into low powder
7. Line J toss the flour without particles
8. Add white vinegar and one-third of the sugar to the egg whites, and start to beat with a whisk
9. Add the remaining sugar when it reaches the big fish-eye bubble and continue to beat
10. It's fine when you lift the eggbeater and there is a small triangle
11. First put one-third of the egg whites into the batter and mix well
12. Pour all the batter into the remaining egg whites and mix well
13. Pour the batter into a six-inch cake tin, shake off the excess bubbles vigorously
14. Preheat the oven for ten minutes in advance, 180 degrees for 30 minutes
15. Put sugar and cream in the basin
16. Whisk feathers
17. Divide the cake in half from the middle
18. Spread the cream
19. Put blueberry sauce
20. Put yellow peaches
21. Cover the other half
22. Then spread the cream on the whole cake base
23. Decorative fruits and others
