Fruit naked cake continued
Overview
How to cook Fruit naked cake continued at home
Tags
Ingredients
Steps
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Prepare the chiffon cake ingredients, weigh them and set aside.
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Beat the egg whites until fish-eye foam is formed and add one-third of the powdered sugar. Continue beating.
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Beat the egg whites until they form texture, then add one-third of the powdered sugar. Continue beating.
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Whip until smooth, then add the remaining one-third of the powdered sugar and continue beating until 7 points.
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Seven points are as shown in the picture, and it is enough if a small curved hook appears.
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Add egg yolks to vanilla extract and beat well. Set aside.
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Sift the flour into the egg yolk liquid three times, mixing each time until there are no lumps, then add the next flour until all sides are evenly mixed.
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Mix well and add egg whites into the batter in three batches. After mixing evenly, add salad oil and mix well. Pour into 6-inch baking pan. Shake to remove bubbles and set aside.
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Preheat the top and bottom heat to 180 degrees for 10 minutes, put it in, and bake for 50 minutes. When it grows taller, adjust the temperature to 150 degrees. When the time is up, take it out and place it upside down on a rack to cool and set aside.
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Divide the baked cake into three slices. Place one slice first on the decorating table, spread a layer of cream and sprinkle with a layer of dark chocolate chips. Make the second layer in this way.
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Put the cream on the top layer directly into the piping bag, use a large nozzle to pipe the cream directly onto the cake, decorate with the fruits prepared in advance, and insert princess cards. Sprinkle a layer of powdered sugar and you're done.
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Put it in the box and give it to the little boy to lift.
