rose cake

Overview

The refrigerated cake tastes better!

Tags

• baking
• baking powder
• cake flour
• cream of tartar
• egg
• salad oil
• white sugar
• milk

Ingredients

Steps

1. 1 Add salad oil and milk to the egg yolks and stir evenly

   

2. 2 Add salad oil and milk to the egg yolks and stir evenly

   

3. 3 Add a few drops of vinegar to the egg whites, add the cream of tartar, and add the sugar in three batches. Beat with the medium until foamy, then beat with high speed

   

4. 4 Whisk until it can be hung on the egg beater without falling off

   

5. 5 Add one-third of the egg whites into the batter and stir it up and down without stirring

   

6. 6 Then pour the batter into the egg whites and stir until even

   

7. 7 Wrap the bottom of the cake mold with tin foil, grease the oven and preheat the oven at 160 degrees for 1 minute

   

8. 8 Take out the mold and pour the batter into it. Shake the mold a few times to release the air from the batter. Bake at 160 degrees for 50 minutes

   

9. 9 The baked cake needs to be inverted to cool

   

10. 10 Unmould the cooled cake and divide it into upper and lower halves for later use

    

11. 11 Whip the cream until it has texture and then add the fruity powder and set aside

    

12. 12 Place half of the cake on a decorating table and spread a layer of buttercream

    

13. 13 Top with cut fruits

    

14. 14 Cover the other half of the cake and spread the whole thing with butter

    

15. 15 Just frame it with rose flowers