Chocolate Cake

Overview

I have been baking for so long, and this is the first time I decorate the cake with icing, and this competition does not allow the use of pigments. How can I make the color of the icing beautiful? I thought there was still a little carrot juice in the refrigerator, so I put the carrot juice into the egg whites and beat it with the powdered sugar, but it couldn't be thickened. Fortunately, when decorating, I made a small opening, just enough to allow the icing to slowly flow out, and the lines were pretty good. I simply decorated it with cherries, and the cocoa-flavored cake is ready to eat!

Tags

• dessert
• little fresh
• birthday
• students
• carrot juice
• cocoa powder
• egg
• low gluten flour
• salad oil
• sliced almonds
• soft white sugar
• whipping cream
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, and pour the egg whites into a water-free egg beating basin.

   

2. 2 Add 10 grams of sugar to the egg yolks and mix well.

   

3. 3 Add 30 grams of salad oil and stir evenly.

   

4. 4 Add 30 grams of milk and mix well.

   

5. 5 Brush 50 grams of low flour and pour it into the egg yolk. Use a rubber spatula to stir evenly to form an egg yolk batter.

   

6. 6 Squeeze a few drops of lemon juice into the egg whites and beat with a whisk until the fish eyes foam.

   

7. 7 Add 10 grams of sugar for the first time and beat until doubled in size. Add 10 grams of sugar for the second time and beat until textured. Add 10 grams of sugar for the third time and beat until stiff peaks form. (Short, straight and pointed corners)

   

8. 8 Add one-third of the egg white batter to the egg yolk batter and mix evenly.

   

9. 9 Add the mixed cake batter to the remaining egg white batter and mix evenly.

   

10. 10 Put the cake batter into the cake mold and shake twice to release big bubbles. Place in the middle and lower racks of the oven at 135 degrees and bake for about 35 minutes. Try not to open the oven door during the process. Immediately after baking, take it out and invert it on a wire rack to cool down to prevent shrinkage. Once cooled completely, turn the cake out.

    

11. 11 Put 30 grams of white sugar and 5 grams of cocoa powder into 300 grams of whipping cream.

    

12. 12 Send to decorating state.

    

13. 13 Divide the chiffon cake into three slices.

    

14. 14 Take a piece of cake, smooth it with whipped cream, and then place the second piece of cake. Add whipped cream and spread evenly.

    

15. 15 Until all three cake slices are placed and smoothed,

    

16. 16 Smooth the sides of the cake as well.

    

17. 17 Put the whipped cream into a piping bag and use a piping tip to pipe a circle on the bottom and top of the cake.

    

18. 18 Add 8 grams of protein to 50 grams of powdered sugar, add a little carrot juice and beat until thick. Beat until the dripping lines are not easy to become flat. Put it into a piping bag.

    

19. 19 Make a small opening in a piping bag and draw horizontal lines on the top of the cake.

    

20. 20 Then draw vertical lines, use a spoon to dip the almond slices on the outside of the cake, and decorate with cherries