Strawberry Cream Cake

Name: Strawberry Cream Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 egg; 130g Low powder; 100g Yogurt; 80g Odorless vegetable oil; 90g Sugar; 400g Light cream; 40g Powdered sugar; Some pigment; Some Strawberry; Some almond slices

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

For my sister’s birthday, the cake is of course indispensable. I rarely make butter cakes, but the girl just wants me to make one! This is also a higher demand for me, well, let's make a cake by ourselves. In fact, the more such requirements, the faster we will improve, which is also very good.
The birthday cake uses the chiffon formula that girls like to eat, the cream is added with a touch of pink, and it is decorated with strawberries and almonds. It looks very good from a distance.
Cake ingredients: (two six-inch chiffon) eggs 6 yogurt 100 g unflavored vegetable oil 80 g sugar 90 g low powder 130 g decoration material: light cream 400 g powdered sugar 40 g pigment small amount strawberry appropriate amount almond slices appropriate method: "

Strawberry Cream Cake

1. Separate the egg, egg white and egg yolk into two bowls. Add yogurt, oil and 30 grams of sugar to the egg yolk and mix well. Preheat the oven at 150 degrees.

2. Sift the flour into the egg yolk paste.

3. Mix well.

4. Add 60 grams of sugar to the egg whites in portions, beat to seven and distribute.

5. Take part of the beaten egg whites and place them in the egg yolk paste, and mix them evenly by cutting and mixing.

6. Pour this part of the batter back into the egg whites and mix evenly with the cutting and mixing method.

7. The mixed cake batter.

8. Divide the cake batter into molds.

9. Put it in the oven at 150 degrees for 40 to 50 minutes. (There will be a temperature difference in the temperature of the oven. The temperature of the oven I use is too high) You have to find out the time and temperature according to your own oven. Electronic ovens usually do not have this problem, and the temperature is relatively accurate.

10. The baked cake is out of the oven, let it cool, and then peel off,

11. Strawberries are cleaned to absorb water.

12. Slice the cake and clean up the cake residue.

13. Beat 400 grams of egg cream with grain powder, add coloring and beat evenly.

14. Slice strawberries for later use.

15. Take a piece of cake, put cream on it, put strawberries on it, put cream on it, put on cake slices,

16. After doing this action in turn, the two cakes were not used up, and one shared four pieces of cake.

17. Apply cream to wipe the face. Put the almond slices in the baking tray and bake at 150 degrees for a few minutes.

18. Then I decorated it. This time I used strawberry slices and almond slices. I accidentally found that the strawberry leaves are also beautiful, so I used it.

Tips:
Tips:
1. It is found that strawberry is a versatile fruit. Changing the cutting method can have a great decorative effect.
2. Before decorating cakes and applying cream, be sure to clean up the cake residues.
3. Can anyone tell me how to paste almond slices quickly and well? Thank you.