Popcorn Nectar Cake (6 Inches)
1.
Cake steps: Mix all milk, salad oil and a part of sugar. Stir until the sugar dissolves.
2.
Add egg yolk and stir until uniform.
3.
Add the sifted low-gluten flour and stir until smooth and no particles.
4.
Add the last part of sugar to the egg white and refrigerate for later use.
5.
Beat the refrigerated egg whites with an electric whisk until wet and foamy.
6.
Take one-third of the meringue, mix with the egg yolk paste, and mix well.
7.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
8.
Pour the even batter into the mold.
9.
Preheat the oven in advance, and bake for 35 minutes at 170 degrees.
10.
After being out of the oven, buckle it upside down and let it cool off the mold for later use.
11.
The center of the chiffon cake is hollowed out and the bottom is not broken.
12.
Sago is boiled on high heat for 10 minutes, stuffing for 10 minutes. Take it out and rinse with cold water and set aside.
13.
Add appropriate amount of mango.
14.
Add sago to coconut milk and stir well, then spread a layer of sago.
15.
Add the whipped cream to the powdered sugar and beat until 6 is distributed, and it can flow.
16.
Add 80 grams of mango puree and mix well.
17.
Put mango cream on the surface of the cake and spread it flat.
18.
Finally, decorate with mango and grapefruit.