Dress Up Your Daughter's Birthday Cake with Snacks-raspberry Chiffon Cake

Name: Dress Up Your Daughter's Birthday Cake with Snacks-raspberry Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 60G Caster sugar; 82G Corn oil; 82G milk; 100G Small wild berry jam; 90G Low-gluten flour; 250G Light cream; A pack chocolate beans; A pack Milk biscuits

by Beautiful home

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

This cake is full of childishness. It is decorated with Meimei’s favorite chocolate beans and milk biscuits. In the words of her daughter, “it looks simple but has a very warm feeling”.
Mei doesn't like to eat heavy cream but prefers sweet and sour taste, so I added small wild berry jam to the cake base. The cream is also very thin. The sweet and sour jam makes this cake less greasy and more refreshing. Chocolate beans It is sweet and soft with a thin cream to eat with small biscuits, and there are unexpected little surprises. "

Ingredients

Dress Up Your Daughter's Birthday Cake with Snacks-raspberry Chiffon Cake

1. Prepare materials.

2. Add 10G fine sugar to the egg yolk and stir until the sugar melts and the egg yolk is slightly whitish.

3. Add corn oil and milk and mix well.

4. Add small wild berry jam and mix well.

5. Sift the low-gluten flour and add it to the egg yolk several times.

6. Stir until smooth and no particles.

7. After the egg whites are beaten in a large basin until thickly foamed, add the fine sugar in three portions until the small sharp corners stand upright.

8. Scoop 1/3 of the meringue and add it to the egg yolk paste.

9. Mix well by cutting and mixing, then pour back into the meringue

10. Mix until completely uniform;

11. Pour the mixed batter into the mold, shake it lightly a few times to remove large bubbles, put it in the preheated oven and bake for about 60 minutes.

12. After baking, let the cake cool down.

13. Take out the cold cake and cut it horizontally.

14. Take an appropriate amount of whipped cream and mix well with 2 tablespoons of small wild berry jam.

15. Spread it on the cut cake surface, cover with another slice of cake and then decorate it as you like.

Tips:
1. The basin containing the egg whites should be clean, free of water and oil, and large enough.

2. When mixing the meringue and egg yolk paste, stir up from the bottom, do not make a circle to prevent the egg white from defoaming.

3. When the cake is removed from the film, wait until the cake is completely cooled, first use a knife to lightly swipe the edge of the mold for a week, and then push it out from the bottom.