Fantasyland
1.
Weigh all the ingredients.
2.
Mix the egg yolks, salad oil and milk, and stir until as shown in the picture.
3.
Sift in low powder to the state shown in the figure.
4.
Add a little lemon juice to the egg white and beat with an electric whisk until the fish eyes are soaked. Add one-third of the sugar and continue to beat.
5.
Continue to add sugar twice and send to the state shown in the figure.
6.
Use a spatula to scoop up one-third of the meringue and add it to the spare egg yolk paste, continue to cut and mix (turn up from the bottom and cross again) to mix well, and then add one-third of the meringue after mixing. Do the same.
7.
Mix the meringue and egg yolk paste evenly to the state shown in the figure.
8.
Pour the cake batter into a four-inch rose gold round mold in the entrance kitchen, smooth the surface, shake the mold a few times to overturn the bubbles, put it into the lower and middle layer of the preheated oven, heat up and down at 130 degrees, about 40-50 minutes.
9.
After being out of the oven, let it cool down and release it from the mold.
10.
Add pink pigment to the whipped cream and decorate it with childlike decorations.
Tips:
1. Chiffon's method, as long as you pay attention to the egg whites and stir the cake batter.
2. There are two methods for demolding. One is to scrape a circle along the edge with a demolding knife and push up from the bottom; the other is to push directly along the edge by hand.
3. In order to create a sense of edges and corners when rubbing the surface, use the scraper to turn it for a while and stop for a while, and a mottled feeling appears.
