Strawberry Cream Cake
by Lost love
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Egg yolk, corn oil, milk, 5g powdered sugar mix
2. Sift the low flour and mix with the egg yolks, and stir evenly until there is no particles in the batter.
3. Add a few drops of lemon to the egg whites, and stir at low speed for half a minute.
4. Add part of the powdered sugar in three times, stir until neutral foaming, pick up the bullet into a small curved hook. As shown in the figure, it should not be too long to pass the time, it is easy to defoam
5. Add the egg white paste to the egg yolk paste in two batches. Mix evenly from the bottom up. Do not make a circular motion to avoid defoaming and affect the taste.
6. Finally, pour the egg yolk paste into the egg white paste and mix evenly from the bottom up. Don't make a circular motion!
7. Pour the batter into the mold and shake it lightly
8. The oven is preheated, the upper and lower fire is 160 degrees, and the baking is 50 minutes. Each oven has different sizes, and the set time and temperature are also different. Remember!
9. Wash the strawberries and cut them into small pieces.
10. Cut into three pieces of cake.
11. Whipped cream can be beaten up to ten percent in advance, and evenly sprinkle with strawberry diced, a layer of whipped cream and a layer of cake body.
12. Decorate the surface with strawberries and finish!
13. Finished picture.
