Blueberry decorated cake

Overview

How to cook Blueberry decorated cake at home

Tags

• baking
• children
• afternoon tea
• birthday
• animal whipping cream
• blueberry
• cake flour
• chocolate
• corn oil
• egg
• white sugar
• fine sugar
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Weigh out all ingredients.

   

2. 2 The egg yolks and proteins are separated and put into oil-free and water-free containers respectively. Add 30 grams of fine sugar to the egg yolks.

   

3. 3 Use a hand mixer to mix evenly until it becomes fluffy

   

4. 4 Add corn oil and stir until completely combined. At this time, the state will be thicker than without adding corn oil. Then slowly add the milk, stirring as you add. Stir until completely homogeneous. Stir in the same direction.

   

5. 5 Sift in the previously sifted cake flour.

   

6. 6 Stir up and down in irregular directions to form a particle-free egg yolk paste, set aside.

   

7. 7 Squeeze 5 or 6 drops of lemon juice into the egg whites.

   

8. 8 Beat with an electric mixer on low speed until foamy.

   

9. 9 Add 20 grams of caster sugar. (At this time, I am turning on the 2nd gear, and the egg beater is rotating in the basin in the same direction. This step takes about 15 seconds)

   

10. 10 Increase the egg beater to level 3 and continue stirring until the egg whites are beaten to a thick silky state. Add 20 grams of sugar for the second time. (This step takes 2 to 3 minutes)

    

11. 11 Increase the egg beater to level 4 and continue stirring until wet foam forms (turn off the egg beater at this time, lift it up, soft sharp corners will appear on the surface of the egg whites and the egg beater), and add 20 grams of sugar for the third time. (This step takes about 2 minutes)

    

12. 12 Increase the egg beater to level 5 and continue stirring until it forms dry foam. At this time, turn off the egg beater and lift it up. There will be obvious straight sharp corners on the surface of the egg white and the egg beater. At this time, turn the pot upside down so that the egg whites will not fall out or move. (This step takes about 2 minutes)

    

13. 13 Take 1/3 of the egg white and add it to the egg yolk paste.

    

14. 14 Use a rubber spatula to press in irregular directions and stir evenly. (Stir it up and down, just like stir-frying, rather than stirring in circles)

    

15. 15 Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites.

    

16. 16 Continue to mix in irregular directions and use up and down stirring techniques to mix evenly. The mixed cake batter should be particle-free, fluffy, light and delicate.

    

17. 17 Pour the mixed cake batter into a clean, oil-free and water-free cake mold. Lift the cake mold and shake it vigorously a few times to remove large air bubbles in the cake batter. Then place in the preheated oven. 170 degrees, middle and lower levels, 50 minutes.

    

18. 18 If it is slightly cracked and collapsed, as long as it is not serious, it will not affect the taste and it can be used for making cakes

    

19. 19 Cut the cake base into 2 slices. I used a 6-inch grinder to change the 8-inch chiffon cake into a 6-inch cake base. If you want to make a larger cake, you can directly use an 8-inch base.

    

20. 20 Wash the blueberries, chop half of the fresh blueberries; cut the milk chocolate into fine pieces with a knife; add 25 grams of fine sugar to 200ML whipping cream and beat with a whisk. I forgot to take photos of this step. Whipped cream must be refrigerated for more than 12 hours before whipping, otherwise it will be difficult to whip. It’s OK to whip until the pattern can be maintained. Do not over-whip the whipping cream, otherwise the oil and water will separate and appear like tofu dregs. Place a piece of sponge cake on the decorating table and spread a layer of whipped cream on it with a spatula. After spreading the whipped cream, sprinkle with a layer of chopped fresh blueberries.

    

21. 21 Cover with the second piece of sponge cake, and continue to spread a layer of whipped cream. Spread whipped cream on the top and outside of the cake, and smooth it out with a spatula.

    

22. 22 Next, it’s time to decorate the outermost layer: use a small chrysanthemum-shaped decorating nozzle to pipe a circle of cream in the middle of the top of the cake, and place fresh blueberries inside the cream circle. Pipe 8 butter flowers around the cake, and place a fresh blueberry on each butter flower. Sprinkle chocolate chips on other empty areas. Sprinkle a layer of powdered sugar and the cake is ready!

    

23. 23 The decorated cake looks pretty good!