1. First make two 6-inch chiffon cakes. Separate egg white and egg yolk.
2. Weigh the water and salad oil into the bowl.
3. Beat with a manual whisk until emulsified.
4. Sift in the flour.
5. Stir evenly.
6. Add egg yolks.
7. Stir evenly with a manual whisk.
8. Beat the egg whites. Add sugar in three times and beat until dry; (the egg beater lifts the egg white tip is straight).
9. Take 1/3 of the whipped meringue and egg yolk paste and mix gently.
10. Pour back into the egg white bowl and stir evenly.
11. Pour the mixed cake batter into two 6-inch molds separately, and place them on the table with a few taps to remove the large bubbles inside.
12. Preheat the oven in advance. Put it in the middle and lower layer, and bake for 60 minutes at 115°C or lower; when time is up, adjust the temperature to 120°C or lower, and bake for 20 minutes. If the coloring is not satisfactory, continue to adjust the temperature up and down by 180 degrees and bake for 2 minutes.
13. The baked cake should be taken out of the oven immediately, dropped quickly, buckle upside down and let cool; unmold for later use.
14. Take one cake and place it on the decorating table, and cut the other cake to the required height (my husband doesn't like stuffing).
15. Pour 50 grams of whipped cream into 30 grams of chocolate, and melt the insulated water.
16. After melting, let cool for later use.
17. Add 20 grams of caster sugar to the remaining 200 grams of whipped cream, a little more is okay.
18. Whip the whipped cream until it is slightly grainy and can flow.
19. Pour in the chocolate cream.
20. Send it until it can be mounted (note that it will be finished in a few strokes soon, don't finish it)
21. The cake is wiped on the surface, and it’s okay if it’s uneven.
22. Use a small spatula to make vertical strips on the sides of the cake.
23. Rotation lines are also drawn on the top.
24. Put birthday cards and small gold and silver decoration balls, and then put a few gold and silver sugar balls.
25. Finally, sprinkle some gold foil to embellish it~~
26. Finished product.
