Hawaiian sun colored cream cake
Overview
This is the first cake that my mother and I have baked. I hope the cakes we bake will be even better in the future. The rays of the sun in the hot summer coupled with the coolness of the Hawaiian coast are so beautiful
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Ingredients
Steps
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Use five fresh eggs to separate the whites and yolks
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Prepare an electronic scale
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Use an electronic scale to weigh
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Prepare 40g vegetable oil
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Prepare 40g of milk
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Use a container to weigh 30g of fine sugar
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Use a utensil to weigh 100g of low-gluten flour
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Pour the milk into the egg yolks and mix well with a hand whisk
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Put all the low-gluten flour in through a sieve at once
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Use a rubber spatula to stir the egg yolks into a paste
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Let’s start making egg whites now
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Start adding fine sugar to the egg whites and beat with an electronic egg beater until sharp peaks appear
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Pour the egg yolk paste into the egg whites in two batches and then flatten it
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Pour into the mold and stir a few times to allow bubbles to pop out
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Put the cake into the preheated oven at 170 degrees for about 1 hour. After the cake is out of the oven, put it in the refrigerator for half an hour (just put the freezer layer)
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At the same time, we began to beautify the fruits
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Use orange coloring as the main color and green coloring. Put it into a decorator and add butter to everything. After finishing, spread mango on the surface of the cake
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Start by inserting two cherries into the appropriate places on the mango to make the sun's eyes, then sprinkle some colored sugar on the middle and lower part of the cake surface
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Then put the cake on a plate. Hawaii’s sun colored cream cake is completed
