Christmas Cream Cake

Overview

I've recently fallen in love with cupcakes. I like how small, convenient and versatile they are, and how easy and quick they are to make. Christmas is here. Let’s make some Christmas cakes to give to friends. I wish everyone a Merry Christmas!

Tags

• baking
• children
• cake
• afternoon tea
• cream cake
• cake flour
• cream
• decorative sugar beads
• egg
• salad oil
• sugar
• white vinegar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Separate the 3 egg whites and yolks, and beat one whole egg into the yolk

   

2. 2 Add 2 drops of vinegar to the egg whites, add sugar in batches, and beat the egg whites with a whisk from low to high speed until two sharp corners stand up when you lift the whisk.

   

3. 3 Add salt and oil to the egg yolks, beat with a whisk until the color becomes lighter and sticky

   

4. 4 Sift in the flour and mix well

   

5. 5 Add 1/3 of the whipped egg whites to the egg yolks and mix well

   

6. 6 Then add the remaining egg whites and stir evenly, without making circles

   

7. 7 Put the egg batter into the piping tape, and then squeeze it into the paper cup until it is eighty full

   

8. 8 Preheat the oven to 170 degrees, bake for 20 minutes, cool and set aside

   

9. 9 Add cream to powdered sugar and beat with a whisk

   

10. 10 Hit the state as shown in the picture

    

11. 11 Finally, put the cream into the piping tape, use your favorite piping nozzle, extrude the shape, sprinkle with decorative sugar beads, insert the card, and the beautiful little cake is finished (here I use a 5-tooth small chrysanthemum nozzle)