Gradient Cream Decorated Cake

Gradient Cream Decorated Cake

1. Separate the egg whites and egg yolks, and put the egg whites into the oil-free and water-free basin

2. After the egg yolks are beaten, add 20 grams of sugar and mix well

3. Add 50 grams of corn oil and mix well

4. Add 50 grams of milk and mix well

5. Sift in the cake flour

6. Mix well, no dry powder particles

7. Whisk the egg whites with an electric whisk, and add white sugar to the egg whites in 3 times. The speed is also adjusted from low speed to high speed when large bubbles are produced, when white and delicate shapes are produced, and when lines are produced.

8. Lift up the whisk, the egg whites are short and sharp; now you can start to preheat the oven, 140 degrees

9. Mix the egg white batter and egg yolk batter in three times. After each time, stir thoroughly and evenly, then add the next egg white batter. Use the bottom-up mixing method. Do not use the spatula to make circles in the basin. This will cause Severe protein defoaming

10. After mixing evenly, it becomes a smooth cake batter

11. Pour the cake batter into two 6-inch molds and shake them twice to produce large bubbles

12. Put it into the preheated oven, the middle level, the upper and lower fires are 140 degrees, 40 degrees

13. Take it out of the oven, shake it twice, shake out the excess heat, then buckle it upside down on the drying rack, let it cool thoroughly before demoulding

14. Demoulding success

15. Each cake is cut into two slices horizontally. Actually only 3 slices are used, because after putting the fruit filling and cream, it will be very tall. Two slices are a bit short, four slices are too high, and three slices are just right.

16. Cut the cantaloupe into small cubes for later use

17. The cream and sugar for filling and spreading the surface are ready

18. Whipped cream

19. Take a piece of cake and place it on the cake tray, and complete the filling with a layer of cream, a layer of fruit, and a layer of cream.

20. After covering a piece of cake, the filling is done as above

21. Cover the third piece of cake, and then spread the whole surface, do not need to be 100% smooth, and decorate the flowers later, just to hide the ugliness

22. Dispatch new cream, choose your favorite flower mouth and mount white cream flowers

23. Add purple food coloring, and mount lavender cream flowers around and on top respectively

24. Add a drop of purple pigment to the whipped cream to finish decorating the rest of the cake. Lo and behold, a gradient cream decorated cake is finished. It looks like I like it, and it's a good face to give someone away!

Tips:

The cake base uses the chiffon cake recipe and production method. When mixing the egg whites and egg yolks, do not randomly stir in a circular motion. Mix from the bottom up or cut and mix; after putting it into the mold, shake it twice. , Shake out big bubbles, but don't shake it for a long time to avoid defoaming; shake twice after the oven to shake out the excess heat to prevent the waist from collapsing; the cream is best to be beaten as soon as you use it, and the color should not be once Put too much, pick out a drop with a clean toothpick, and adjust the color to your satisfaction.