Pink Skirt Sponge Cake
1.
The syrup cover plastic wrap is insulated and the water is softened, and the milk and butter are insulated and the water is melted, keeping it above 40 degrees
2.
Sift the low-gluten flour for later use, put the whole eggs in the egg-beating bowl, add all the sugar, add the syrup and stir until evenly
3.
Stir the insulated water slowly to about 40 degrees and leave the hot water
4.
Whisk at high speed. After 4-5 minutes, pick up and drop on the cake batter and draw "8".
5.
Sift in low-gluten flour at one time and mix for 30-40 times until well mixed
6.
Then low speed for 2-3 minutes, the whisk does not move, turn the bowl, the big bubbles are eaten, the egg batter becomes more delicate
7.
Pour the milk and butter mixture on the spatula and stir evenly
8.
Pour into the prepared mold, shake the bubbles gently, put it in the middle and lower layer of the preheated 160 degree oven, bake for 35 minutes, shake the cake again after baking, turn the grid upside down for 5-6 minutes and then turn it over to cool
9.
After cooling, unmold and divide into 3 portions with a cake layerer
10.
Whipped cream until moist foaming
11.
Filter the mixed fruits into sugar water in advance
12.
Spread the cream each time, and then squeeze a circle around the edge of the cake with your finger biscuit mouth, so that the cake has an overall height
13.
Then spread the mixed fruits
14.
Repeat the above method until the last piece of cake is covered
15.
Then spread evenly on the whole and smooth
16.
Add a little pink cream to the remaining cream and continue to whip until stiff foaming
17.
Use a small rose mouth, the mouth of the mouth is down and the mouth is up, and then the mouth is squeezed out of the skirt.
18.
Then on the top of the cake, use the cookie mouth to squeeze out the rose flower
19.
Finally, sift a little red yeast powder on the surface, or strawberry fruit and vegetable powder, and the cake is complete
Tips:
This recipe uses a 6-inch round live bottom cake mold.
