Cream fruit cake

Overview

It’s my sister-in-law’s colleague’s birthday cake. It’s been a long time since I made the cream cake topping. It’s really a handmade job and it’s so ugly! It seems practice really makes perfect! Fortunately, strawberries are now in season, so it’s not a bad idea to put the fruit on display!

Tags

• baking
• children
• afternoon tea
• birthday
• blueberry
• cake flour
• canned yellow peaches in sugar water
• egg
• kiwi
• salad oil
• strawberry
• sugar
• vanilla essence
• whipping cream
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepared chiffon cake ingredients

   

2. 2 First mix the milk and salad oil and stir well, then add 10 grams of sugar and 1 gram of salt and stir well

   

3. 3 Then add the egg yolks, stir well after each egg yolk is added, then add the next one

   

4. 4 Add all 5 egg yolks and mix well

   

5. 5 Sift in the flour

   

6. 6 Mix well and let it sit for a while

   

7. 7 Add 60 grams of sugar to the egg whites in three batches. I also added lemon juice

   

8. 8 Whip meringue until stiff peaks

   

9. 9 Add 1/3 of the meringue to the egg yolk batter and mix evenly

   

10. 10 Then pour back the remaining 2/3 of the meringue

    

11. 11 Continue to mix evenly

    

12. 12 Pour the batter into the mold and gently shake out the air bubbles

    

13. 13 Place in the preheated oven and bake at 150 degrees for 30 minutes, then turn to 170 degrees and bake for 30 minutes

    

14. 14 After the cake is baked, invert it, remove it from the mold after cooling, and cut it into three pieces

    

15. 15 Whip the light cream and fine sugar in advance until it has texture. Place a piece of cake first, then spread the light cream and sprinkle with strawberry and yellow peach pieces

    

16. 16 Place the three pieces of cake one after another, apply light cream, add lace, then use yellow peaches to make 2 roses, then add strawberry flowers and kiwi slices

    

17. 17 Finally sprinkle with a few blueberries