6-inch cream fruit cake (Chiffon)

6-inch cream fruit cake (Chiffon)

Overview

Birthday cake~

Tags

Ingredients

Steps

  1. Separate the eggs into 2 slightly deeper basins that are oil-free and water-free. Mix 40g of milk, 40g of salad oil, and 10g of white sugar. Pour in the low flour and mix well like stir-frying. Then add the egg yolk liquid and 40g of sifted low flour, mix well, and refrigerate for later use~

    6-inch cream fruit cake (Chiffon) step 1

  2. Add a little white vinegar, salt and 10g of white sugar to the egg whites and beat until foamy, then add 15g of white sugar and beat until rough foaming, then add 15g of white sugar and beat until dry foaming ~ beat until the egg whites are lifted up and form a pointed inverted triangle that is not easily deformed ~

    6-inch cream fruit cake (Chiffon) step 2

  3. Pour in one-third of the egg whites and stir evenly~

    6-inch cream fruit cake (Chiffon) step 3

  4. Pour all the mixed egg yolk liquid into the egg white liquid and mix evenly~

    6-inch cream fruit cake (Chiffon) step 4

  5. Pour all the egg batter into a 6-inch pop film, shake it gently a few times ~ Preheat the oven to 150°c

    6-inch cream fruit cake (Chiffon) step 5

  6. Chiffon cakes are generally not easy to bake. This low-temperature and slow-baking method is very easy to master. Although it takes a little longer, it is easier to bake. Place it in a preheated oven at 150°C. After baking the lower layer for 10 minutes, adjust the temperature to 100°C and bake for 60 minutes. Turn to 120°c and bake for 5 minutes.

    6-inch cream fruit cake (Chiffon) step 6

  7. Immediately turn it upside down and wait for a few hours for the cake to cool completely before unmoulding it. During this time, prepare the fruit and cream. Add 200ml of whipping cream and 20g of sugar and beat until it is hard enough to be decorated. Place it in the refrigerator for later use.

    6-inch cream fruit cake (Chiffon) step 7

  8. Use a spoon to scoop out semicircular ~yellow peach slices~

    6-inch cream fruit cake (Chiffon) step 8

  9. Cut some fruit into dices~ There are not many other fruits today, strawberries and kiwis are also very suitable~ the colors are more beautiful~

    6-inch cream fruit cake (Chiffon) step 9

  10. Take them all off the mold~ I was in a hurry to make the cake, so I didn’t wait that long. If you have time, it’s better to wait~

    6-inch cream fruit cake (Chiffon) step 10

  11. The cake is divided into two~

    6-inch cream fruit cake (Chiffon) step 11

  12. First spread a thin layer of cream on the bottom layer and put the diced fruits, then spread a thin layer of cream to cover the other layer of cake~

    6-inch cream fruit cake (Chiffon) step 12

  13. Close the lid~Put it in the refrigerator to refrigerate~It's done~

    6-inch cream fruit cake (Chiffon) step 13

  14. Cut the picture~

    6-inch cream fruit cake (Chiffon) step 14