Light Cream Naked Cake
1.
After separating the egg white and yolk, add sugar in three times to beat the egg whites into hard foam
2.
After the egg yolks are beaten, add rice milk and oil, beat evenly with a whisk
3.
Sift in low powder
4.
Stir evenly with a spatula
5.
Mix the egg white batter and egg yolk batter in two batches
6.
Divide into five even parts and put them into the mold
7.
Put five small cake molds in the middle and lower layer of the oven, and bake at 180 degrees for 20 minutes
8.
Take out the upper layer of cake, move the lower layer to the upper layer, continue to bake at 180 degrees for 5 minutes until the surface turns slightly yellow, take out the cake and let it cool down.
9.
While waiting for the cake to cool, we beat the whipped cream, add the whipped cream to the sugar, beat until small sharp corners appear, divide the whipped cream into five parts, add a little coloring to each, mix well and set aside
10.
Cake unmolding
11.
Add whipped cream of different colors in the middle of each layer, and finally squeeze flowers on the top with whipped cream
12.
The weather is too hot, and the finished cake tastes better after being put in the refrigerator for a while.
Tips:
1. The cake batter should be stirred quickly, using the method of turning, don’t stir in circular motions
2. Because the oven is small, the five cakes are baked in two layers, and the look on the lower layer is not enough. When the time is up, quickly move the lower cake to the middle layer and bake until the surface is colored.
3. Put the whipped cream in the freezer and freeze it for a few minutes, so that the processed whipped cream will be better whipped
4. During operation, the whipped cream that is not in use can be placed in the refrigerator to prevent melting
