Strawberry chiffon cake that’s so delicious that you’ll cry
Overview
I have long started planning to buy an oven and give my mom a big birthday cake on her birthday🎂This time it finally came true! It was my first time to make chiffon cake in the oven and it was a great success. I specially added strawberries and cream decorations, it looks like that. It tastes better than the ones from the cake shop😋 Mom, I love you😘
Tags
Ingredients
Steps
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Separate the egg whites and egg whites and place them in a water-free and oil-free basin; prepare milk, vegetable oil, white sugar and low-gluten flour
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Make the egg yolk paste first. Mix egg yolks, vegetable oil, and milk together and mix well. Sift in the flour and mix well.
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Beat the egg whites and add a few drops of lemon juice to help beat them. No photos were taken of this step. First, beat the egg whites into fish-eye foam, add an appropriate amount of sugar in three batches, and beat dryly.
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Add one-third of the egg whites into the egg yolk batter and mix evenly. Then pour the egg yolk paste into the remaining egg whites and mix evenly.
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Pour the raw materials into the grinding tool, shake it a few times to release big bubbles, and put it in the oven. The temperature is adjusted to 150 degrees up and down, and the time is 55 minutes.
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After 55 minutes, take out the cake, turn it upside down to cool and unmold.
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After the cake embryo has cooled, cover it with plastic wrap and refrigerate overnight. Make the buttercream icing the next morning. First use a string to divide the cake into two parts. I was always worried that the inside would be undercooked, but when I cut the cake open, I found that the inside was very delicate and soft.
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After adding an appropriate amount of sugar, whip the whipped cream through ice cubes until texture is formed.
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First spread the butter evenly on the bottom layer of the cake, and then decorate it from the outside. The final product looks great!
