Flower Naked Cake

Flower Naked Cake

1. Divide each of the ingredients used in the formula into two parts, that is, the amount used to make an 8-inch chiffon cake first. First divide the 5 eggs into two parts: egg white and egg yolk. Pay attention to the basin containing the egg whites to ensure that they are free of water and oil.

2. Add fine sugar to the egg yolk and stir well.

3. Add the oil one by one and stir the milk evenly. (There is no absolute order, just make sure the mixing is even)

4. Sift the flour into the egg yolk paste.

5. Stir the flour evenly to obtain a batter for later use.

6. Whisk the egg whites and add the caster sugar to the egg whites three times.

7. The egg whites are beaten to dry foaming, that is, there are small tips on the beaters that do not fall.

8. Take one third of the whipped meringue and add it to the egg yolk paste and mix well.

9. Pour the evenly mixed egg yolk paste back into the remaining meringue and continue to mix evenly.

10. Divide the evenly mixed cake batter into two portions, one portion is between 230-260g.

11. Then add appropriate amount of purple coloring to two bowls, and mix into a lighter and darker cake batter.

12. Pour the cake batter into the mold and shake out large bubbles.

13. Bake at 170 degrees in the middle and lower layers of the oven for about 25 minutes.

14. In the same production method, make an 8-inch cake batter with the remaining ingredients, and divide it into two parts to make two darker colors.

15. The same is put into the mold and baked.

16. Four slices of cake with different colors are obtained after cooling thoroughly and demoulding.

17. Beat whipped cream with fine sugar until stiff foaming.

18. Place the darkest cake on the bottom layer and apply an appropriate amount of cream to the surface. It does not need to be flattened, just spread lightly to the edge.

19. The same method is used to complete the remaining cakes one by one.

20. Wash the flowers and insert them into the cake to decorate as you like.

Tips:

Precautions:
1. The making of the cake is actually suitable for chiffon cakes, the difference is that it is easy to defoam during the process of adding color and mixing. So move as fast and gentle as possible.
2. The decorated cake cannot be used immediately, it needs to be left for at least one day.
3. If there are not so many molds at home, you can reduce the amount of recipes and bake them one by one.