Yellow Peach Butter Cake

Yellow Peach Butter Cake

1. Pour the egg whites into the container and add 60g of sugar in three times.

2. Beat between wet foaming and hard foaming (the egg white on the whisk head forms a relatively firm hook, and the egg white indicates that it is ready), and put it in the refrigerator for later use.

3. Stir the egg yolk, salad oil, milk, and 20g white sugar evenly, sift into the flour, do not get gluten when stirring, stir until the batter is bright and set aside.

4. Add the egg white paste to the egg yolk paste in 3 times, and use a rubber knife to pick up the egg yolk liquid from the bottom to mix the egg whites.

5. Stir evenly with a rubber knife by cutting and mixing until no egg white paste is visible.

6. Then gently shake the mold on the table to shake out the big bubbles in the batter, put it in the oven, 180 degrees for 45 minutes.

7. Come out, cool thoroughly and set aside.

8. The cake is cut in the middle.

9. Whipped non-dairy cream.

10. Spread the cream on the cake slices and sprinkle with diced yellow peaches.

11. Cover with another slice of cake.

12. Spread the cake evenly with cream. Cut a small mouth with the fresh-keeping bag, put the cookie mouth, put the butter, squeeze the butter evenly on the cake, empty the middle of the cake, and put yellow peach diced.

13. Put a silver bead on the top of the cookie flower and insert the "Happy Birthday" card. Is the effect not bad? Try it too!

14. It's delicious.

Tips:

Personal experience:

For white sugar, I used soft white sugar before, and later I used Korean white sugar, which worked very well. The egg whites are ready in two or three minutes, and the soft white sugar takes ten minutes.

For non-dairy cream, Shangyu brand is better.