Swirl Cake
Overview
I saw the swirl cake on the Internet last year. To be honest, I was amazed by the way it looked cut inside. I didn’t have an electric egg beater at the time, so I didn’t try it. This time it was Mother’s Day and I wanted to make such a small cake for my mother to express my gratitude~
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Ingredients
Steps
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The egg white and yolk are separated.
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Beat egg whites at high speed until foamy.
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Add 25g of white sugar and continue mixing at high speed.
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Turn high speed to medium speed and slowly beat the egg whites until they form wet peaks.
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Add vanilla extract, milk and corn oil to egg yolks.
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Beat at low speed until smooth.
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Sift in cake flour and cocoa powder.
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Continue to mix evenly with the whisk at low speed.
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Add one-third of the egg whites.
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Mix well.
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Pour the mixed cocoa paste into the remaining egg whites.
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Continue to copy evenly.
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Pour into a non-stick baking pan and pat the bottom of the baking pan with your hand to remove any large air bubbles.
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Preheat the oven to 170 degrees for 25 minutes.
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The baked cake should be golden brown on the surface.
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After cooling slightly, remove from the mold and cut into evenly sized cake pieces.
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Pour the light cream into a bowl and add the remaining 5g of white sugar.
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Beat at low speed until the cream has texture.
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Arrange the cake strips end to end and spread a layer of cream, as much as possible.
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Slowly curl it from one end, set it, and then apply a layer of cream on the surface.
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Sprinkle some almond slices around.
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Sprinkle some cocoa powder on the surface for decoration.
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Put a small cherry.
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Let’s eat~
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Not bad~
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O(∩_∩)Ohaha~~
