Sponge Decorated Cake

Sponge Decorated Cake

1. Because my oven can only bake one 8-inch cake at a time, so prepare the ingredients for one cake first

2. Put the butter and milk in the same basin, heat it over water to melt, set aside

3. 5 eggs in the egg beater

4. After making the thick bubble with an electric whisk, you can add the sugar at once and continue to beat at high speed to medium speed

5. The egg liquid swells and the color becomes lighter. Lift the egg beater, the egg liquid slowly sags, and the traces are not easy to disappear

6. Sift the flour into the basin

7. Toss briskly and evenly

8. After remixing the butter and milk melted liquid, slowly pour it into the basin along the spatula or the basin wall

9. Stir the batter evenly to form a glossy and delicate cake batter

10. Pour the cake batter into a non-stick baking tin and shake it a few times to produce large bubbles

11. Put it into the middle layer of the preheated oven, about 150 degrees, 60 degrees

12. After being out of the oven, shake it a few times and buckle it upside down on the grill. When it is warm, the mold can be removed

13. The cake is ready, put out 3 cakes. Actually only two are used. Divide the cakes into two layers.

14. Appropriate amount of whipped cream and sugar to beat for 8, 9 minutes

15. Use a wool brush to brush a layer of syrup on the cake base. The syrup is mixed with 30 grams of white sugar and an appropriate amount of water to form a slightly viscous syrup. brush

16. Spread a layer of whipped cream, then a layer of diced mango sliced beforehand, and then a layer of whipped cream

17. Lay the other two layers in turn. In fact, I baked 3 cakes and only used one and a half, so be sure to design the shape before baking, and don’t temporarily change the production plan after baking.

18. I also put a layer of light cream on the outside, don’t worry if it’s not good to wipe the noodles, and use flowers to cover it later

19. An appropriate amount of whipped cream, a little sugar, and a few drops of edible green pigment to beat to 80% or 90%

20. Randomly mount flowers with a large 6-tooth mount

21. Spring birthday cake

22. Eyes full of spring green

Tips:

Chiffon cake can also be used, I personally think that the taste of chiffon is better than that of sponge; the actual amount of cake can be adjusted according to the needs; mango diced and syrup are prepared in advance, and the cake is sliced and then whipped cream; light It is best to beat the cream as you use it to keep it in good condition; the amount of white sugar in the whipped cream is only one tenth of that of the whipped cream; the syrup can also be used without wiping, and the taste will be more moist after wiping; You can choose your mouth as you like, and you can decorate the flowers at will; Send the whipped cream in batches, don't beat it all at once, or after it is beaten, cover it with plastic wrap, store it in the refrigerator at any time, keep it in the refrigerator, and take it as you like; Sponge The baking time and temperature of the cakes can be adjusted according to your own oven.