Christmas strawberry cake
By RafaelWalsh
Ingredients: cream,milk,strawberry,eggs,sugar,low-gluten flour,essence
Recipe Recommendations
- eggs of 4
- low-gluten flour 60g
- milk 20g
- cream appropriate amount
- sugar 15g
- essence appropriate amount
- strawberry appropriate amount
Steps for Christmas strawberry cake
1
Place eggs in a clean container. Use an egg beater to beat evenly, then add 30 grams of white sugar, and continue to beat. After the foam becomes fine, add the remaining 30 grams of white sugar in two more times until the eggs are beaten until they are hard and foam. Lift the egg beater and the texture appears. Add the milk and essence, and beat evenly with an egg beater; add the flour that has been sifted in advance, use a rubber spatula to stir evenly without powder particles, and the batter is smooth.
2
Place a layer of oil paper on a baking sheet, pour in the cake paste, and smooth the surface.
3
Place on top of oven and bake at 180 degrees for 15 minutes.4
During cake baking, add 15 grams of white sugar to the whipped cream, beat until eight with an egg beater, and distribute it. Lift the egg beater. The triangle at the top will bend slightly after a few seconds. Put the beaten cream in the refrigerator for later use; I didn't follow the picture for this step, the baby is making trouble, hehe.
5
The surface of the cake turns golden yellow.
6
Immediately after the toothpick is stuck and there are no impurities, turn it upside down, and remove the oil paper on the bottom layer while it is hot.
7
Allow it to a non-hot temperature, coat with cream and pre-cut strawberries, then roll the cake slices into rolls and place in the refrigerator for 15 minutes.
8
Remove the egg roll from the refrigerator, cut it diagonally, and spread the cream on top.
9
Decorate with strawberries and Santa Claus, please taste.