Strawberry Cake
1.
The picture shows the ingredients for the base of chiffon cake.
2.
First, separate the egg yolk and egg white, add 30 grams of sugar to the egg yolk, and mix well.
3.
Add salad oil and milk one by one and mix well.
4.
Sift in low-gluten flour, stir evenly into egg yolk paste, and put the finished egg yolk paste in the refrigerator first.
5.
Add 3 drops of white vinegar to the egg whites and beat until the fish eyes are soaked.
6.
Add one-third of the sugar, beat the egg whites to a delicate state, then add one-third of the sugar, continue to whip the egg whites to wet foaming, add the last third of the sugar, and beat the egg whites to dry hair bubble.
7.
First take one-third of the meringue and add it to the egg yolk paste, mix well by cutting or turning up and down, then add one-third of the meringue to the egg yolk paste, and mix well in the same way.
8.
Pour the egg yolk batter into the remaining meringue and mix well in the same way to form a cake batter.
9.
Pour the cake batter into the mold from a high place, smooth the surface, and shake it a few times to remove large bubbles.
10.
Put it in the preheated oven and bake at 160°C for 1 hour.
11.
The baked chiffon cake is upside down, and after it has cooled down, it will be removed from the mold for later use.
12.
The picture shows the materials used to decorate the cake. Before starting, soak the strawberries and blueberries in light salt water for a while, wash and drain them for later use.
13.
Cut the bottom of the cake into two slices for later use. If you want to make a taller cake, cut into three slices and make two sandwiches in the middle.
14.
Add sugar to the whipped cream and whip until it can be decorated.
15.
Take a piece of cake, spread an appropriate amount of light cream, cut four strawberries into cubes, and spread on the cream.
16.
Cover another piece of cake, spread some cream on the side, and use a spatula to smooth it.
17.
Make a circle of finger biscuits around the edge, which can be fixed slightly with ribbons.
18.
Just decorate with fruit.
Tips:
1. The whipped cream needs to be refrigerated before whipping.
2. The temperature of the oven is adjusted appropriately according to the temper of the oven.
3. The finger biscuits I use are ready-made. Cut a little bit according to the height of the cake. They are about the same height as the fruit.
