Purple Sweet Potato Cream Layer Cake
1.
The egg white and yolk are separated. Line a square baking pan with greased paper.
2.
Add sugar to the egg white twice and beat until stiff foaming.
3.
Add salad oil and yogurt to the egg yolk and stir well.
4.
Sift in low powder and mix well.
5.
Mix the egg yolk and egg whites evenly.
6.
Pour into a square baking pan and smooth the surface.
7.
Put it in the oven, bake at 170°C for 15 minutes, take it out and let cool.
8.
Using a round mold, cut the cake into round pieces, and cut it from the middle.
9.
Mix the purple sweet potato filling with some whipped cream, turn the cake slice over, and put the filling on the cake.
10.
Add milk powder and strawberry condensed milk to the remaining whipped cream, and send it until the surface has lines.
11.
Put whipped cream in a piping bag, squeeze wavy lines on the surface of the cake, and sprinkle some sugar particles on the surface for decoration.
Tips:
1. The purple potato filling is packed in ready-made bags and contains sugar, so there is no need to add sugar. If you use steamed purple potato as the filling, you need to add sugar.
2. Add milk powder and strawberry condensed milk to the whipped cream, which tastes different from usual. This kind of cream is more delicious.
3. The mold used is a square baking pan with HELLO KITTY oiled paper.
