Name: Fruit Birthday Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 pieces (grass eggs) egg; 85g Low powder; 40g milk; 40g Salad oil; 30 40g Sugar; Some Lemon juice; 250g Light cream; Some Peach; Some Strawberry; Some Yellow peach; Some Color beads candy

Fruit Birthday Cake

by Little Chef's Fragrance

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

In other words, this cake was also made temporarily, and decided to make it on the night of the New Year's Eve. Because both my brother and husband’s birthdays were in those few days, in time for the Spring Festival, I didn’t give them a special birthday celebration, so I decided to make a cake for everyone to eat together. It was late that day when the cake rufflings were baked, and a very simple decoration was made temporarily. However, when cut open, it really tasted delicious.

It confirms a very simple sentence: plain and plain is true. "

Fruit Birthday Cake

1. First make an eight-inch chiffon cake. Separate the egg yolk and protein, add sugar to the egg yolk and stir evenly.

2. Add milk and beat well.

3. Pour in the salad oil and beat well.

4. Sift in low-gluten flour.

5. Cut and mix evenly into egg yolk paste.

6. Add a few drops of lemon juice to the egg whites, beat them into fish-eye bubbles and add sugar in three times.

7. Pass it, and lift the curved corner.

8. Take one-third of the egg whites into the egg yolk paste, cut and mix evenly.

9. Pour all into the egg white paste and cut and mix quickly.

10. Pour the cut cake batter into the live bottom mold.

11. Put it into the preheated oven, 160 degrees, 55 minutes. (Adjust according to your own oven temperament) After making it upside down, let it cool and demould. (This time the cake is a bit cracked, but it does not affect the decoration).