Blueberry Cream Cake

Overview

This is a birthday cake I made for myself. Due to severe morning sickness, I couldn’t eat anything, and I felt that a birthday cake must be a perfect birthday, so I made a small one. The cake base baked on an ordinary golden square plate is divided into four parts. If I can’t eat it myself, then I’ll take advantage of the father and son~

Tags

• baking
• children
• afternoon tea
• cake flour
• corn oil
• dried blueberries
• egg
• rock sugar powder
• whipping cream
• white vinegar
• milk

Ingredients

Steps

1. 1 Separate the egg whites and yolks into two containers.

   

2. 2 Beat the egg yolks and add the milk, stir evenly.

   

3. 3 Pour in the corn oil and stir evenly.

   

4. 4 Sift in the low-gluten flour and mix in an N shape.

   

5. 5 Mix until there are no flour particles, cover with plastic wrap and set aside.

   

6. 6 Pour a few drops of white vinegar into the egg whites, beat with an electric egg beater at high speed until thick and foamy, add 1/3 rock sugar powder, and continue beating.

   

7. 7 When the bubbles become fine and have a few lines, add another 1/3 of the rock sugar powder and beat at medium speed.

   

8. 8 When the meringue is whipped until it has obvious lines and can flow slowly, add the last 1/3 of the rock sugar powder and beat at low speed.

   

9. 9 Beat until it becomes a hard meringue. Lift the egg beater and it will form a small pointed triangle. Just keep it from deforming and not falling down.

   

10. 10 At this time, preheat the oven to 160 degrees. Add 1/3 of the meringue to the egg yolk paste, and use a rubber spatula to quickly stir from bottom to top evenly.

    

11. 11 Pour the mixed batter back into 2/3 of the meringue, and stir quickly again evenly.

    

12. 12 Line a golden square plate with oil paper, pour the cake batter into it, use a spatula to smooth the surface, and shake it twice to release big bubbles. Middle rack of oven, 160 degrees, 28 minutes.

    

13. 13 After baking, take it out and let cool. Cut into four equal-sized portions.

    

14. 14 Whip the light cream with 30g rock sugar powder.

    

15. 15 Fit a piping bag with a small round piping tip and pipe it onto the cake piece in a diagonal pattern.

    

16. 16 Cover with another cake slice and pipe in cream until all four layers are spread.

    

17. 17 Then pipe any pattern you like on the surface of the cake.

    

18. 18 Finally, just add dried blueberries for decoration.