Strawberry Cream Chiffon Cake

Strawberry Cream Chiffon Cake

1. Prepare the ingredients: low-gluten flour, eggs, fine sugar, corn oil, cold water; because corn oil must be mixed with cold water to use it, I put the oil and water in the same bowl, so I can wash one less bowl; Cold water can be replaced with the same amount of milk;

2. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beater;

3. First, fully mix the corn oil and water in the small bowl, pour it into the egg yolk when you can't see the oil, and beat it evenly with a manual electric whisk

4. Sift in low-gluten flour and stir evenly in irregular directions;

5. Lift the egg beater, the egg yolk paste falls from the network smoothly and slowly like a ribbon; set it aside for later use;

6. Whisk the egg whites at a medium speed with an electric whisk, add 1/3 fine sugar after making a coarse bubble, and beat at a medium speed;

7. After the fine white foam is produced, add 1/3 fine sugar and beat at a medium speed; when it is fine and there are obvious lines, pour the remaining 1/3 fine sugar in and turn to a low speed to beat; when it feels like a whisk There is some resistance, when the meringue is delicate and shiny, close the whisk while lifting the whisk, and the meringue can show a small hook;

8. Preheat the oven to 150 degrees, then mix the cake batter: take 1/3 of the egg white batter into the egg yolk batter;

9. Stir evenly and then pour it back into the meringue batter, and mix it into a delicate and shiny cake batter;

10. Pour the cake batter into an 8-inch chiffon cake mold, lift the mold and shake it a few times to shake out the big bubbles in the cake batter;

11. Put it into the middle layer of the preheated oven and heat up and down at 150 degrees for 55 minutes; the so-called middle layer means that the mold should be in the middle of the oven. If the inside of the oven is not high, the mold can be in the middle and lower layer, and a bakeware can be added at the bottom; You should adjust the time and temperature according to the actual situation of your own oven; to judge whether the cake is cooked, my experience is to watch the height and curvature of the top of the cake: the cake will fall again after being heated up and it will be almost parallel to the mold. And keep it for 5 minutes before it can be baked;

12. Take the baked cake out of the back end and shake it twice to shake out the excess heat inside and buckle it on the chiffon special drying rack; after the cake is allowed to cool, it will look neat and clean with bare hands. It can be eaten directly or made. For the decoration of the cake base;

13. Wash the strawberry with light salt water, absorb the water drops on the surface with kitchen paper, take the mango's pulp, and cut into small cubes;

14. Pour 300 grams of animal whipped cream and 25 grams of fine sugar that have been refrigerated for more than 8 hours into an egg-beating bowl. Use an electric whisk to beat at a medium speed. When the cream becomes thick and a little swelled, it will be beaten at a low speed. Can not flow easily;

15. The 8-inch chiffon cake can be divided into two or three layers at will. I divided it into two layers; first spread a layer of light cream on the cake slice, spread the diced mango, leave a centimeter on the edge not to sprinkle, and then spread a layer of cream. Then smooth the cream and the diced mango, the diced mango has reached the edge;

16. Put another piece of cake on top and apply cream on the surface and around it; if you want the cream to be smooth, in addition to practice, keep the spatula clean at all times. You can wipe the spatula clean with a kitchen paper towel at any time, or hot water Wipe the surface with a spatula, it will be smoother;

17. Stand up the strawberry, cut each of the top two places into 3 slices, and place the two sides on the top of the cake to form a flower shape; stick the middle strawberry slices on the periphery for decoration, and at the same time, it can also conceal the imperfection of the creamy surface; The remaining cream is put into the piping bag and decorated on the surface or the periphery;

18. A beautiful and simple creamy fruit cake is ready; there is no coloring, not much sugar, fresh, refreshing and beautiful.

Tips:

1. Choose the foreign eggs from supermarkets, which are large and have more egg whites. If you use firewood eggs, please increase the number appropriately;
2. The cold water can be replaced with the same amount of milk. If you only make cakes, you can also replace it with fruit juice or vegetable juice;
3. The baking time and temperature are adjusted according to the conditions of your own oven. If the baking is not in place, the pan will collapse; if the baking is too long, the water will evaporate, and the surface of the cake will be sunken in the oven.