【Korean style decorated cake】

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.

After adding a few drops of white vinegar to the egg whites, add sugar in three batches and beat until stiff peaks form.

Add one-third of the egg whites to the egg yolk batter.

Gently stir to combine.

Then pour in the remaining two-thirds of the egg whites and mix evenly.

Slowly pour the mixed cake batter into the 6-inch cake mold, shake off any large air bubbles, and bake in the preheated oven at 150 degrees on the middle and lower racks for about 1 hour.

A well-released chiffon cake will not collapse or shrink.

Use a slicer to slice the hurricane according to its height. 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. (My colleague whips up an appropriate amount of whipped cream. I usually use 250 grams for a 6-inch chiffon. If you want to use cream for decoration, you can whip 300 grams)

Spread cream on the first cake slice, spread it with mango, and then spread a layer of cream.

Stack the second cake slice, continue to spread the cream, spread the mango, and then spread another layer of cream.

Then cover with the top cake slice.

Wipe the surface, wear it and refrigerate it. For specific steps on wiping the surface, see the log: wiping the surface at right angles.

Decorate the flowers for the cake according to your own ideas.

Finally decorate on the cake.

【Korean style decorated cake】

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