Love Chiffon Birthday Cake

Overview

This is basically a chiffon cake. Since it was my husband’s birthday, I added creamy fruits to make it a birthday cake. The cake was very successful, but it turned upside down when it was finally unmoulded, causing the cake to shrink and become flat. If you don't grease it, you can tip it upside down, but if you grease it, don't tip it upside down. It tastes great.

Tags

• pastries
• baking
• egg
• flax oil
• kiwi
• low gluten flour
• marshmallow
• millennium little persimmon
• whipping cream
• milk
• water

Ingredients

Steps

1. 1 Prepare all the ingredients, pour the weighed milk and sesame oil directly into a small basin, separate the egg yolk and egg white, and put the egg yolk in the small basin.

   

2. 2 Beat the egg yolks and other ingredients in a small bowl with a whisk for 3 seconds, then sift in the cake flour.

   

3. 3 Mix the flour and egg yolks. The chopsticks I use also work well. Finally, add water and mix evenly and smoothly.

   

4. 4 Start beating the egg whites and add one-third of the sugar when they start to bubble.

   

5. 5 When the volume increases and the bubbles become smaller, add one-third of the sugar and continue beating.

   

6. 6 Beat until there is a big hook when you lift the whisk, add the remaining sugar and continue beating.

   

7. 7 Keep beating, and lift the egg beater from time to time to check. When a small sharp corner appears and the egg white paste does not stop when the bowl is turned upside down, it is ready.

   

8. 8 Place one-third of the beaten meringue into the small bowl containing the egg yolk paste, and mix evenly with chopsticks.

   

9. 9 Mix well from the previous step. At this point you can preheat the oven.

   

10. 10 Add another third of the meringue.

    

11. 11 Use chopsticks to stir evenly. The effect is like this.

    

12. 12 Pour the egg yolk paste mixed in the previous step into the remaining meringue basin.

    

13. 13 Use a small rice spoon to stir up and down evenly.

    

14. 14 Lightly apply a layer of vegetable oil to the inside of a clean eight-inch mold.

    

15. 15 Pour the mixed egg batter into the mold from a 10cm edge, knock it on the table a few times to remove any big bubbles, smooth it out with a small spoon and put it in the preheated oven at 160 degrees for 35 minutes.

    

16. 16 Pay attention during the baking process. Finally, insert a toothpick into the cake and pull it out without sticking. Take it out and let it cool to remove from the mold.

    

17. 17 Beat 200 ml of whipping cream with a clean egg beater until there are small sharp corners when you lift the egg beater. You can beat it for a while if you want to decorate.

    

18. 18 Cut the cake crosswise into layers, spread cream on the middle layer and the top layer, then put fruits according to your preference, and smooth the surroundings. (The first time I did it, it didn’t look very good)