Stump Butter Cake

Stump Butter Cake

1. Cake ingredients are ready

2. Separate egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beater

3. Add 20 grams of sugar and corn oil to the egg yolk and mix it evenly with a manual whisk

4. Add water and beat into even egg yolk

5. Sift in the flour and stir evenly in an irregular direction. There is no dry powder particles. Lift the whisk, the egg yolk paste can hang down smoothly in a ribbon shape, set aside and set aside.

6. Put 60 grams of white sugar into the egg white paste three times. For the first time, use an electric whisk to beat the egg whites into thick bubbles at medium speed.

7. When the egg whites are white and delicate, add about one-third of sugar and continue to beat at a medium speed

8. When the obvious lines are formed, add the remaining sugar and continue to send at a medium speed

9. When the egg white paste is in a delicate and shiny state, just lift the whisk, and the egg whites are small and pointed; at this time, the oven starts to preheat 150 degrees

10. Put one-third of the egg white paste into the egg yolk paste, and stir evenly from bottom to top with a silicone spatula

11. Pour the mixed batter back into the meringue bowl

12. Stir evenly from bottom to top to form a delicate and shiny cake batter

13. Pour the cake batter into an 8-inch live-bottom cake mold, scrape the surface with a spatula, lift the cake mold, and drop it down three times from a height of 20 cm to shake out the large bubbles inside the cake batter

14. Put it into the middle layer of the preheated oven, heat up and down at 150 degrees, 65 minutes

15. The cake falls back, level with the mold, and comes out of the oven. Immediately pick up the mold and gently shake it a few times to shake out the excess heat inside the cake, and then buckle it upside down on the drying rack

16. The cake after being completely cooled is perfectly demoulded, and it can be cut into pieces and used to make butter cakes.

17. Cake horizontally divided into three equal portions

18. Refrigerate the whipped cream for more than 8 hours, take an appropriate amount, add 1/10 of the weight of white sugar, and whip it at low speed. It is fine and grainy.

19. Peel and cut oranges into small pieces

20. Take a slice of cake, spread a layer of cream, then diced oranges, then spread a layer of cream, buckle a layer of cake slices

21. Complete the steps in order, and control the thickness of the cream by yourself. After the cream on the top is smoothed, smooth the surrounding cream to form a naked cake.

22. Add appropriate amount of light cream and cocoa powder to make a pattern. Use a spatula to make a rough bark shape on the outer layer of the cake. Then use the light cream with green pigment to squeeze out the vine shape and decorate it into small flowers.

Tips:

1. Eggs are divided into size, egg white and egg yolk, so the amount of flour should be adjusted appropriately, mainly depending on the state of the egg yolk paste. Lift the manual egg beater, the egg yolk paste is filled in the net, and the ribbon can be smoothly formed. Just drop it down.
2. The amount of whipped cream is up to your liking. It can be sent in two times, easy to operate, and easy to control the amount;
3. The baking time is adjusted according to the temper of your own oven, or you can observe the maturity of the cake from your own experience. Generally speaking, after the cake rises very high, it will fall back to the mold level and keep it for 5 minutes. It can be out of the oven, it must be shaken a few times, buckled, and then demoulded after it is completely cool;
4. Stump cake is best to make. After the bark is wiped, use a spatula to scrape out vertical lines at will;
5. The whipped cream must be refrigerated for more than 8 hours before use. Shake it evenly before using. Slow speed can be used to control the state. High speed is not recommended; when it is thick, add cocoa powder and it will become a paste in a few seconds.