Small Floral Cream Cake

Small Floral Cream Cake

1. Separate the egg white and yolk.

2. Add 10 grams of sugar to the egg yolk and stir well.

3. Add vegetable oil and stir well.

4. Add milk and stir well.

5. Sift in low powder.

6. Stir it into a batter and set aside.

7. Add lemon juice to the egg whites.

8. Put it in the cook machine, turn on the third gear and add the sugar for the first time when there are big bubbles.

9. Add sugar three times, stir until you pull out the egg beater, and you can see a small upright tip.

10. Separate one-third of the egg white paste into the egg yolk paste, stir evenly, and cut and mix.

11. Then pour the custard batter into the egg whites, and continue to mix them evenly.

12. Pour the egg batter into the mold and shake it on the table a few times to shake out the large bubbles inside.

13. Put it in a preheated 150 degree oven, the middle and lower layer, about 50 minutes.

14. After baking, take the mold out and upside down.

15. After demoulding, it is divided into three pieces, and the top piece is placed on the mounting table.

16. Spread whipped cream and put fruit on it.

17. Put the second slice on, then spread the cream and put the fruit in order.

18. After the three slices are done, put cream on top and smooth with a spatula.

19. Spread cream all around. Smooth out.

20. Squeeze a small teardrop on the bottom for decoration.

21. Squeeze a circle on the top, and use the No. 1 nozzle to pull out the cross line.

22. Squeeze the small flowers with the No. 3 mouth.

23. Squeeze the green flower leaves with the No. 1 mouth.

24. Flowers are also squeezed on top, and it is finished.

25. Finished picture.

Tips:

When making chiffon cakes, don't make circles when stirring. Use cutting and mixing techniques to avoid defoaming. I used No. 3 mouth for squeezing the flowers, No. 5 mouth was used for the teardrop decoration below, and No. 1 mouth was used for the drawstring. This cake is rounded and smoothed.