Eight-inch birthday cake

Overview

The chiffon cake I made this time was particularly successful. After the eight-inch chiffon cake was baked, it was 7 centimeters thick, which was good.

Tags

• baking
• chiffon cake
• cream
• white sugar

Ingredients

Steps

1. 1 This is an eight-inch chiffon cake (the steps for making chiffon cakes have been published before, just follow those steps).

   

2. 2 After the cake is baked, take it out and shake it a few times to prevent the cake from collapsing.

   

3. 3 Then turn it upside down on the baking sheet, let it cool completely and then unmold it.

   

4. 4 While the cake is cooling, it is time to whip the cream. Because it is winter, the temperature is relatively low, and the cream has just been taken out of the refrigerator, so add 15g of white sugar to the cream and beat it directly with a whisk until it reaches stiff peaks.

   

5. 5 Then divide the cake into two layers, spread the bottom layer with cream, and then put strawberries cut into small pieces. After spreading it, put another piece of cake on top, this time smooth the top and week cream.

   

6. 6 Place the sliced strawberries in a circle around the cake.

   

7. 7 Simply decorate it with a few flowers.

   

8. 8 Just make a simple shape and you'll be successful.

   

9. 9 Cut off a piece and taste it, it tastes good.