1. Prepare the ingredients for the chiffon cake, separate the egg white and egg yolk (5 eggs, about 160g egg white, about 80g egg yolk), weigh the water and corn oil together.
2. Stir the water and vegetable oil to the rice paste state
3. Add egg yolk and stir well
4. Sift in the flour and mix well
5. Add a few drops of lemon to the egg whites and whip until dry and foamy
6. Add one third of the egg yolk paste, and mix well with cutting and mixing
7. Pour the meringue and continue to mix well with cutting and mixing
8. Pour into the 8-inch cake tin, shake the cake batter, and drop the cake tin on the table to shake off the big bubbles
9. After the baking is done, the inverted button is cooled, and the cake knife is used to divide it into 3 slices.
10. Add whipped cream and caster sugar and beat until it is very smooth
11. Take a piece of cake and place it on the decorating turntable
12. Spread a layer of light cream
13. Spread a layer of strawberry slices
14. Put another layer of whipped cream
15. Put on the second piece of cake, repeat the cream -> put strawberries -> cream
16. Put the third cake piece on, squeeze a layer of cream evenly with the flower mouth, and then place strawberry slices irregularly to make the shape, and then squeeze the small flowers with the flower mouth on the middle and outer layers of the large space, and dry it with powdered sugar. Decoration complete
Tips:1. Chiffon cake household ovens generally need to be adjusted in temperature to prevent cracking and shrinking. First use low temperature, and then gradually increase after 20 minutes.
2. The whipped cream for filling is better to be smoothed when it hits 9 to distribute, and the whipped cream for decoration is beaten to 10 to distribute the decoration clearly.
3. Strawberries are relatively large, and three slices of one according to the width are just right to put in the sandwich
4. With the help of the equalizing tool, the thickness of each layer of chiffon cake can be very uniform
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