Fruit birthday cake

Overview

I recently fell in love with chiffon cake. I like how fluffy, soft, delicate and sweet it is, plus the creamy fruit. It’s so delicious. Since I learned baking, I eat this delicious cake often, which really satisfies my cravings. Because I am a dessert lover, I don’t have to celebrate my birthday, I can eat it whenever I want. The happy birthday in the picture is to make it look good when taking photos.

Tags

• baking
• cake mix
• corn oil
• egg
• fruit
• refined salt
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare the ingredients and weigh them

   

2. 2 Separate the egg yolk and protein and put them in two basins respectively. The basins should be clean, free of water and oil

   

3. 3 Add salt to the egg yolks, add 30 grams of sugar, and beat with a manual egg beater

   

4. 4 Add corn oil in portions, stirring well each time

   

5. 5 Add milk and mix well

   

6. 6 Sift in flour

   

7. 7 Use the stirring method to stir evenly until the mixed egg yolk paste becomes thick

   

8. 8 Beat the egg whites with an electric egg beater until big bubble eyes appear, add a few drops of lemon juice, add one-third of the remaining sugar, and continue beating

   

9. 9 When fine bubbles appear, add another third of the sugar and continue beating

   

10. 10 When beating until slight lines appear, add all the remaining sugar and continue beating

    

11. 11 Whisk until you can pull out two straight sharp corners when you lift the whisk. It's ready

    

12. 12 Pour one-third of the egg white into the egg yolk

    

13. 13 Fold the egg batter in a J shape

    

14. 14 Pour the mixed egg yolk paste back into the egg whites

    

15. 15 Mix evenly. You can turn the basin with your left hand and use your right hand to stir the egg batter with quick and light movements. The mixed egg batter will be smooth and delicate

    

16. 16 Pour the egg batter into the eight-inch mold

    

17. 17 Shake lightly, put in the preheated oven, lower the second layer from the bottom, bake at 150 degrees for 55 minutes

    

18. 18 After taking it out of the oven, lightly smash it, place it upside down on the grill, and let cool

    

19. 19 Remove from mold after cooling

    

20. 20 Whisk the light cream with 30 grams of sugar

    

21. 21 Divide the cake into three pieces, take one piece and spread a layer of cream on top

    

22. 22 Cut the fruit into small pieces and place them on top

    

23. 23 Spread another layer of cream on top

    

24. 24 Cover it with a piece of cake, continue to mold cream on this cake piece, spread fruit, spread another layer of cream, and cover with the last piece

    

25. 25 Finally, frost the cake

    

26. 26 Use the chrysanthemum mouth to squeeze out lace

    

27. 27 Just put some fruit at the end