Flower Mulberry Cake

Name: Flower Mulberry Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 50g Sugar; 40g Corn oil; 70g milk; 80g Low powder; A few drops White vinegar; A few Mulberry; Some Mulberry Sauce

by Xuefenger

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Mulberry seeds are oily, sweet and sour, preferably large, thick, purplish-colored, and rich in sugar. Mulberry seeds can treat liver and kidney insufficiency and dizziness due to blood deficiency and essence deficiency, backache and tinnitus, early white hair, insomnia, insomnia, thirsty, intestinal dryness and constipation. There are plenty of benefits to eat more during the picking season. . .
This flower cake adopts chiffon method, it has a delicate taste, sweetness of mulberries, and full of fruity flavor. . For mulberry sauce, please refer to: http://home.meishichina.com/recipe-222811.html"

Ingredients

Flower Mulberry Cake

1. Various materials are available for use.

2. Separate egg yolk and egg white.

3. Add milk and corn oil to the egg yolk and stir evenly, sift in the base flour, and stir to form a fine paste.

4. Add a few drops of white vinegar to the egg white, add the sugar in three times, and beat to dry foam.

5. Add the whipped egg whites to the egg yolk paste three times, and stir evenly each time. Into a delicate cake batter.

6. Spread greased paper on the baking tray, pour the cake batter, shake it a few times, shake out the big bubbles, and put mulberries on it.

7. Put it in the oven and heat it up and down at 180 degrees for 20 minutes, then take it out and let it cool.

8. Use flower molds to buckle out the flowers.

9. Squeeze the mulberry sauce and put a mulberry on top.

10. Sweet flower cake. . . . .

Tips:
1. The cake batter must be mixed, the speed must be light and fast, so that the egg white will not defoam very open.

2. Subject to personal oven temperature.