Korean Strawberry Cake

Korean Strawberry Cake

1. Separate the eggs, put oil paper in the baking tray, and preheat the oven at 180 degrees.

2. Add sugar for the egg whites in 2 times, add once for fish-eye foam and once for rich foam.

3. Beat to wet foaming, big hook state.

4. Add egg yolk and beat evenly on low speed.

5. Sift in low powder.

6. Stir evenly.

7. Put the batter into a piping bag, squeeze it into a non-stick baking pan (on greased paper), and shake the bubbles.

8. Put it in the preheated oven, middle level, and bake at 170 degrees for 8-10 minutes.

9. I bake 6 large ones and one small one. After baking, take them out and let them cool.

10. Beat the whipped cream with powdered sugar until the pattern is clear, and the egg head has an upright small sharp corner. Put it into a piping bag with a flower mouth.

11. Squeeze one below.

12. Then squeeze out the pattern and place the strawberries 🍓.

13. The beautiful strawberry cake is ready.

14. Simple? Let's do it.

Tips:

1. Don't bake the outer ring of the cake hard, it is easy to crack when rolled up.
2. Adjust the oven temperature appropriately, you can bake 2 less first to see how the temperature is.