1. Prepare the required materials
2. Separate the egg yolk from the egg white, add 50G sugar to the egg white three times and beat with an electric whisk
3. Mix egg yolk + water + corn oil, and stir evenly with a whisk
4. Sift the cake flour and add
5. Cut and mix into a delicate egg yolk batter
6. Take one-third of the egg white foam and mix with the egg yolk paste, mix well
7. After mixing, add one third of the protein foam and mix well
8. The third time the egg white foam and egg yolk paste are mixed, very delicate
9. Pour the cake batter into the mold, I used 8 inches and small 4 inches
10. Put it in a 150-degree oven for about 45 minutes and let it cool. The small 4-inch can be baked in about 25 minutes.
11. When the cake is cool, soak the roses in salt water and wash, then drain the water
12. The cake is divided into two evenly, one is placed on the decorating table, and the mango pieces are put on the cream
13. Cover with another piece of cake, smooth out the cream, and use chocolate sauce to draw a back view on it
14. Finally, squeeze a circle of cream flowers around, sprinkle sugar beads, and arrange the roses from bottom to top as a skirt.
Tips:Chiffon cake protein should be sent in place. Bake upside down and let cool, then slice and apply cream.
The roses should be washed and drained before use.
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