Double Flavor Cream Chiffon Cake
1.
Prepare the ingredients used. I am making two eight inches.
2.
Separate the egg yolk, mix with milk and salad oil.
3.
Beat until blended, then sift to add cocoa powder and low powder.
4.
I added low cocoa powder to a portion of egg yolk batter, and only added low powder to this one. Mix it well and set aside.
5.
Add sugar to the egg whites.
6.
Beat until foaming and set aside.
7.
Add the beaten egg whites to the cocoa batter in portions.
8.
Add another portion of egg whites to the low flour paste.
9.
After mixing the two batters together, make a slight stroke.
10.
Add the mixed cake batter to an 8-inch baking pan, put it in the preheated oven at 150 degrees and bake for 50 minutes.
11.
After the cake is baked, let it cool and set aside, we will send another light cream. Add your own sugar to the whipped cream. The dosage is according to personal taste.
12.
Take off the cold cake, and then cut the fruit to be used.
13.
Top the cake slices with fruit and light cream.
14.
Cover with another piece and press it lightly.
15.
Add fruit and light cream on the surface.
16.
I'm a handicapped party, so I just wipe my face like this.
17.
Then choose your favorite decorating mouth, embellish it and trim the surface.
Tips:
The baking time and temperature are adjusted according to the actual situation. The above amount is half when weighing, so that the batter mixed out is more even.
