Strawberry Mousse Cake
1.
Add fine sugar to the egg yolk and stir evenly with a manual egg until the fine sugar is completely melted without particles;
2.
Add corn oil and mix well;
3.
Add warm water and stir evenly;
4.
Sift in low-gluten flour, pick up from the bottom with manual egg cream and stir until there is no dry powder;
5.
The stirred batter should be smooth, delicate, dripping and flowing;
6.
Add a little salt and lemon juice to the egg whites;
7.
Add sugar in three times and beat until moist foaming;
8.
Take one third of the meringue into the egg yolk paste, stir evenly with a spatula, and then take the remaining half of the meringue and continue to mix evenly until the egg white state is not visible;
9.
Pour into the meringue basin and continue to mix evenly;
10.
Pour the batter into the mold and shake it twice to shake out the bubbles inside;
11.
Preheat the oven to 160 degrees, put it in the mold, adjust the temperature to 150 degrees, bake for about 60 minutes, and then cool down and release the mold after being out of the oven;
12.
Take two 8-inch chiffon cake slices, cut off the outside of the cake slices, and set aside;
13.
Wash the strawberries and soak them in salt water for 30 minutes;
14.
Put 400 grams of strawberries into the food processor and squeeze them into strawberry pulp;
15.
Beat whipped cream with fine sugar until six or seven to distribute;
16.
Heat the milk on a small fire;
17.
Soak the gelatine slices in water to soften it, add it to the milk, stir until the gelatine slices are completely melted, and let cool slightly;
18.
Stir and mix the gelatin milk liquid and whipped cream;
19.
Add strawberry paste and mix evenly into strawberry mousse paste;
20.
Cut 8 strawberries in half in advance, put a piece of cake in the mold, and put strawberries cut in half around the mold. Note that the strawberries must stick to the inner wall of the mold;
21.
Pour the strawberry mousse paste;
22.
Spread another piece of cake;
23.
Pour in the remaining strawberry mousse paste, shake the mold gently, and put it in the refrigerator overnight;
24.
After taking out the strawberry mousse cake, decorate it.
Tips:
1. Adjust the baking temperature and time according to your own oven.
2. As long as the gelatin milk liquid cools a little bit, be careful not to put it too cold, otherwise it will solidify. If it solidifies, it should be heated again to become a liquid before use.
3. When putting half-cut strawberries into the mold, be sure to stick to the inner wall of the mold, otherwise it will affect the aesthetics of the final product.
4. The surface decoration can be free.
