Cream birthday cake

Overview

This is a fresh fruit cream birthday cake made with 8-inch chiffon. Features: Use a manual egg beater to beat egg whites and cream throughout the process. It takes 1 hour to whip the egg whites and 20 minutes to whip the non-dairy cream.

Tags

• baking
• children
• cake
• birthday
• baking powder
• canned yellow peach
• corn oil
• egg
• fresh fruit
• low gluten flour
• nondairy cream
• pure milk
• sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 First separate 5 egg whites and yolks into two oil-free and water-free basins. Add 30 grams of sugar to the egg yolks and beat with a manual egg beater.

   

2. 2 Add the milk and mix well, then add the corn oil gradually and mix well.

   

3. 3 After mixing the flour and baking powder, sift into the beaten egg yolk batter.

   

4. 4 Stir the roux until no lumps form.

   

5. 5 Add a few drops of white vinegar and 1 gram of salt to the egg whites. Use a manual whisk to beat the egg whites until they are thick and add 20 grams of granulated sugar. When they are beaten to fine foam, add 20 grams of granulated sugar. Clockwise, use a manual whisk to beat evenly with the help of your wrist.

   

6. 6 Beat until the egg whites are textured, white and smooth, elastic and firm when lifted, but the tail end is slightly bent. At this time, it is wet foam. Add 20 grams of sugar and continue to beat.

   

7. 7 Beat until the texture is more obvious and smooth and white. Lift the egg beater and the end of the egg beater will form a sharp triangle shape. At this time, it will be dry foaming. (Manual beating requires sufficient endurance, but if you persist, you will be able to reach the ideal state. The egg whites beaten after refrigeration will take less time than at room temperature). The room temperature eggs I used took 1 hour to beat.

   

8. 8 Add 1/3 of the beaten egg white batter to the egg yolk batter, and mix evenly with a spatula. Pour the mixed egg yolk paste back into the remaining 2/3 of the egg white paste, and stir evenly.

   

9. 9 Then pour the mixed batter into the removable bottom cake mold and shake it hard two or three times to prevent large bubbles.

   

10. 10 Preheat the oven to 170 degrees, bake the middle and lower layers for 40 minutes, then turn to 150 degrees and bake for 15 minutes. (If you find that the color is a bit dark when baking, you can cover it with tin foil. The tin foil must be raised to avoid sticking to the surface of the cake)

    

11. 11 After baking, take it out and turn it upside down immediately, let it cool for 30 minutes and then unmold it.

    

12. 12 Pour 400 grams of Golden Diamond non-dairy cream into the basin.

    

13. 13 Use a hand mixer to beat vigorously until stiff peaks form.

    

14. 14 Cut the baked cake crosswise into two slices.

    

15. 15 Place a piece of cake on the decorating table and spread a layer of whipped cream first.

    

16. 16 Then spread the fruit pieces evenly. I used yellow peach slices and spread a full layer.

    

17. 17 Then spread another layer of cream on the yellow peach slices, cover it with the second slice of cake, and press it gently with your hands. Then spread the entire cake with buttercream and smooth the buttercream over the entire cake.

    

18. 18 Squeeze a small amount of pink food coloring into a small bowl of whipped cream and mix thoroughly.

    

19. 19 Use a pattern scraper to scrape stripes around the cake, and then use a floral nozzle to squeeze out lace on the cake. Finally, decorate the surface with various fruits.

    

20. 20 If you feel something is not perfect, add some fruit pieces to decorate it perfectly. The tempting birthday cake is done successfully!