Fresh Milk Cake
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Separate 4 eggs into blue and egg yolks, beat the egg yolks, add 40 grams of white sugar, 3 tablespoons of salad oil, and 3 tablespoons of milk in portions and mix well.
2. Sift 80 grams of low powder and 1/4 spoon of salt, add them to Method 1 in batches, and stir evenly.
3. Add tartar powder to the egg white, then add sugar in portions to beat. (The eggs should be taken out in advance and returned to room temperature before being beaten. If you are in a hurry, you can soak the eggs in warm water.)
4. Add the whipped egg whites to the egg yolk paste in 3 times and stir well. (When stirring with a rubber spatula, do not stir in circles like eggs, but stir from the bottom up.)
5. Brush a proper amount of oil into the mold, pour in the batter, preheat the oven to 180 degrees, put it in the bottom of the oven and bake for 30 minutes, take out the inverted buttons and let cool, so that the cake base is ready.
6. Now you can decorate the cake to your liking: first take the cake out of the mold, then cut it crosswise from the middle to make two pieces, choose one as the bottom layer of the cake, put this piece of cake on the plate first, and do so. After that, you can take it away directly, then add the cream to the white sugar to whip, spread the whipped cream on the lower half of the cake base, and then buckle the upper half of the cake base upside down, neatly, so that the middle of the cake is the cream sandwich.
7. Then spread the cream evenly on the surface of the cake base, use your favorite decorating mouth to mount the pattern, and place your favorite fruits for decoration.
