【Fresh small cake】---Decoration does not have to be complicated to be beautiful
Overview
The lotus-painted cake I posted before was made by a student who had a basic knowledge of chiffon in class. Today's one was made by a friend who had no basic knowledge of chiffon. Although it was the first time to bake the chiffon, whip the cream, spread the dough, and decorate it, he mastered it very well. Although it is a simple decoration, it is very refreshing.
Tags
Ingredients
Steps
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Separate the egg whites and egg yolks into a clean oil-free and water-free basin. Add milk, corn oil, and 15 grams of fine sugar to the egg yolks, and stir evenly with a manual egg beater. Then sift in the mixed powder and stir into a fine egg yolk paste.
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After adding a few drops of white vinegar to the egg whites, add sugar in three batches and beat until stiff peaks form.
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Add one-third of the egg whites to the egg yolk batter.
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Gently stir to combine.
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Then pour in the remaining two-thirds of the egg whites and mix evenly.
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Slowly pour the mixed cake batter into the 6-inch cake mold and shake out any big air bubbles.
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Place in the middle and lower layers of the preheated oven (the penultimate layer) at 135 degrees for 1 hour. After baking, take out the chiffon in time and flip it upside down. Let it dry before demoulding.
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A well-released chiffon cake will not collapse or shrink.
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Use a slicer to slice the hurricane according to its height.
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Divide it into 3 equal parts so that you can place it as you like when spreading the dough without worrying about the cake being uneven.
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Beat the light cream with caster sugar.
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Spread cream on the first cake slice and spread it with mango.
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Apply a layer of cream.
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Stack the second cake slice, continue to spread the cream and mango.
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Apply another layer of cream.
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Then cover with the top cake slice.
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Carry out wiping.
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Finally, decorate.
