Two-color Fresh Fruit Chiffon Cake
1.
1 After the egg yolks are scattered, add the salad oil in 4-5 times. After each addition of the salad oil, you need to use a handheld whisk to mix well before adding the next time
2 In practice 1, continue to add fresh milk + vanilla wine and mix well
3 Sift the low powder 2-3 times, then add it to Method 2, mix lightly and evenly into a particle-free batter
2.
4 Add tartar powder to the ice egg whites, and use an electric whisk to beat until thick
5 The sugar is added to the egg whites in 3 times, the egg whites are sent at a high speed to neutral foaming, and then changed to a medium speed to send them to the dryness, and the egg whites are lifted with a straight hook
6Take 1/3 of the meringue to the egg yolk paste of Practice 3, and mix it with a spatula. Then pour it all into the remaining meringue basin, and continue to mix it evenly.
3.
7Take 1/3 of the mixed batter into another mixing bowl, add cherry blossom powder, and mix gently
8.Take a hollow 8-inch round mold, first add 1/2 amount of white batter, then add pink batter, and finally pour all the remaining white batter into the round mold. The mold is gently dropped on the table twice to remove the air in the batter
4.
9 Put the mold into the preheated oven at 170°C/lower at 175°C, and bake for about 35 minutes
10 After being out of the oven, gently drop the mold on the lifting surface, and then buckle until it is completely cool, and remove the mold by hand
5.
11 After demolding the egg with the high bottom facing up, spread the melted white chocolate, spread it with fresh strawberry slices, and pour some condensed milk on it and it's done!
