Creamy Naked Cake

Creamy Naked Cake

1. Separate the egg white from the egg yolk, beat the egg white with an electric whisk, mix the egg yolk, oil, milk, sugar, and cake flour evenly.

2. Pour the egg whites into the egg yolk paste 3 times.

3. Flip into cake batter.

4. Spread aluminum foil on the baking tray, pour in the cake batter, smooth out large bubbles, place in the middle of the oven, 170 degrees for 25 minutes.

5. Bake until the surface is golden and the cake is well cooked.

6. Turn upside down, tear off the aluminum foil, and let cool.

7. Divide the cake into the desired shape.

8. Whip the cream with sugar.

9. Spread the cream between the cake slices (3 slices in a group).

10. Use a spatula to reshape it slightly.

11. Garnish with some biscuits, fruits, etc.

Tips:

The container for whisking the egg whites should be water-free and oil-free. The cream is easier to whip at low temperatures. You can put an ice bag on the bottom of the cream basin to cool it down.