Buttercream Chiffon Cake
Overview
The buttercream is not that sweet or greasy! It doesn’t melt so easily, so it’s more suitable for summer!
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Ingredients
Steps
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Chop cranberries finely and set aside
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Mix milk, corn oil, and 30 grams of sugar together to emulsify
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Sift low-gluten flour into the emulsified sugar water, add cranberries and mix well
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After mixing well, beat in five egg yolks and mix well
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Mixed egg yolk paste (this is the egg yolk paste, so that the sugar is emulsified more evenly)
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Add 70 grams of sugar to the egg whites and beat until dry (you can add the sugar all at once or in three batches)
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Take one-third of the egg whites and egg yolk paste and mix well
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After mixing well, pour in the remaining egg whites and continue to mix well, from bottom to top, without defoaming
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Pour the mixed paste into the grinder and tap it gently a few times to knock out the air inside.
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Heat the oven to 150. Bake on the middle rack for 60 minutes (adjust according to your own oven)
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The first thing you do when you get out of the oven is to drop the cake from a distance of ten centimeters to the ground about three times. You will find that the part that was originally spit out becomes flat every time! Usually there will be no reaction after the fourth fall! Then turn it upside down and cool it down. If you are allergic to it with your bare hands, do not use a knife to remove it! Taking it off with bare hands is more natural and beautiful
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Appreciation of the finished product
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Use half of this chiffon to make a parasol cream cake. Wouldn’t it be beautiful too! Because I am a novice and don’t know how to decorate flowers! Don’t be surprised if the buttercream is unevenly applied! Newcomers, please understand. I use French buttercream frosting. There is a recipe for French buttercream frosting in my cookbook! You can take a look
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Appreciation of the finished product
