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1. For 8-inch round mold chiffon cake, please refer to the previous recipe for yogurt chiffon cake or savalin mold chiffon cake for specific operation methods.
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2. Bake the upper and lower fire at 130°C for 30 minutes in the Cass oven, lower layer, and then roast at 160°C for 30 minutes, and quickly cover with tin foil as needed.
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3. The cake has a soft texture and melts in the mouth. Cut into two pieces (or three pieces) as needed.
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4. Prepare the fruit, wash it, and soak up the moisture with kitchen paper.
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5. Whip the cream with sugar, first take a slice of cake and spread the cream, top with mango, cherry and other fruits, then take a slice of cake and spread the surface with the cream. Put strawberries and mango slices on top and decorate them into a half wreath shape. Squeeze some cream cubes.
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6. Use a piping bag to squeeze cream patterns on the margins. Sift some powdered sugar for decoration.
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Tips:Inspired by online pictures, plus some personal creativity! ~
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