Strawberry Shado Cake
1.
Beat the egg yolks, add milk, 30 grams of sugar and mix well, then add grape seed oil.
2.
Stir well.
3.
Sift the flour into the egg yolk paste.
4.
Stir until there are no particles and set aside.
5.
Add 70 grams of sugar and a few drops of white vinegar to the egg whites.
6.
Beat to 8 with an electric whisk to distribute.
7.
Take 1/3 of meringue and egg yolk paste and mix well.
8.
Then pour the mixed egg yolk paste into the remaining 2/3 meringue.
9.
Use a spatula to mix gently and evenly.
10.
Pour the mixed cake batter into an 8-inch movable bottom mold.
11.
Pick up the mold and drop it 2 times on the table, shake out the big bubbles, and you can bake it.
12.
Baking: (Time and temperature are for reference only, please adjust according to the characteristics of your own oven) Preheat the oven in advance, 180 degrees, 40-45 minutes. Come out of the oven immediately after baking, and let it cool upside down.
13.
After the cake has cooled down, use a spatula to draw a circle around the cake mold to unmold.
14.
Take out the cake.
15.
Then use a spatula to remove the bottom of the cake mold along the bottom.
16.
It looks completely demoulded.
17.
Divide the cake into 3 pieces for decoration.
18.
Pour the whipped cream into a refrigerated container.
19.
Add granulated sugar.
20.
Then beat with an electric whisk with ice water until 7 is distributed.
21.
Take a slice of cake and smear it with whipped cream.
22.
Spread strawberry slices. Do not place strawberries in the middle of the cake. It is easier to cut when eating. Stack the other 2 slices of cake in turn.
23.
Coat the entire surface of the cake with cream.
24.
Put the remaining cream in the piping tape, and squeeze the cream flowers on the surface of the cake.
25.
The bottom is also squeezed with cream flowers.
26.
Finally, decorate with strawberries.
