Strawberry Wreath Cake (eight Inches)

Name: Strawberry Wreath Cake (eight Inches)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 5 Frozen eggs; 40g milk; 40g Corn oil; 70g Caster sugar; Some Lemon juice; 350g Tower cream

by Chunchun Chef

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

I wish all mothers in the world a happy Mother's Day, happiness and health! 🎉"

Ingredients

Strawberry Wreath Cake (eight Inches)

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.

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.

3. The cake has a soft texture and melts in the mouth. Cut into two pieces (or three pieces) as needed.

4. Prepare the fruit, wash it, and soak up the moisture with kitchen paper.

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.