Watermelon cake

Overview

The arrival of hot summer reminds me of the refreshing and delicious big watermelon. Its juicy red flesh is sweet and refreshing. I used watermelon red natural cranberry fruit powder and Japanese Aolan matcha powder for coloring, and made a small watermelon cake for one person to satisfy the little baby's craving. This natural, healthy and fruity shaped cake is very popular with babies.

Tags

• baking
• little fresh
• afternoon tea
• students
• clear water
• corn oil
• cranberry fruit powder
• egg
• low gluten flour
• matcha powder
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare ingredients: 40 grams of low-gluten flour, 30 grams of corn oil, 40 grams of fine sugar, 30 grams of water, 2 eggs, 3 grams of cranberry fruit powder, 2 grams of Aolan matcha powder.

   

2. 2 Put two egg yolks, corn oil, and water into a mixing bowl and stir evenly.

   

3. 3 Sift in the low-gluten flour and mix until smooth and without dry powder.

   

4. 4 Divide the egg yolk paste evenly into 2 portions, add 2 grams of Aolan matcha powder to one portion, and add 3 grams of cranberry fruit powder to one portion, and mix evenly.

   

5. 5 Add a few drops of lemon juice to the egg whites, add fine sugar in 3 batches, and beat until stiff peaks form.

   

6. 6 Evenly divide the egg white batter into the two egg yolk batters and mix evenly.

   

7. 7 Brush oil on a 6-inch round rainbow cake mold, pour in cake batter, shake to create large bubbles, place in the middle of the preheated oven, bake at 180 degrees for 13-15 minutes, until the aroma is overflowing.

   

8. 8 Turn the baked cake slices upside down, cool and unmold.

   

9. 9 Use the mold to print a ring-shaped matcha cake on the cake sheet.

   

10. 10 Then use the same mold to print circles of equal size on the cranberry cake slice.

    

11. 11 Insert the cranberry cake slices into the matcha cake ring and place black sesame seeds on top. The watermelon mini cake is completed.