Decorated cake

Overview

The fluffy and soft cloud-like cake body, lemon-flavored cream frosting and whipped cream are both visual and taste-satisfying.

Separate the egg white and egg yolk; add lemon juice to the egg white; stir with an electric egg beater until the egg beater has an upright and firm tip
Beat the egg yolks with sugar until pale, add milk and oil and continue to stir evenly; sift in the low-gluten flour and mix evenly with a cutting and mixing method to form a particle-free egg yolk paste
Add one-third of the egg whites to the egg yolk paste and mix thoroughly; then add the remaining egg whites and gently scrape up from the bottom of the container and mix evenly
Pour the mixed batter into the mold and shake out the big air bubbles in the batter
Preheat the oven to 165 degrees, upper and lower heat, second to last layer, bake for 40 minutes
Immediately after baking, take the cake out of the oven, turn it upside down and let it cool. When the cake is completely cool, take it out
Beat the light cream, sugar and ice water until clear texture appears
Divide the cake body into 3 equal slices, spread with cream and evenly spread with peaches
Do the same for the second layer, and finally cover it with the last layer
Spread light cream on the surface of the cake with the fruit layer sandwiched between it, and smooth the surface with a spatula
Place the piped buttercream flowers on top and pipe the words