Coconut and Jam Qifeng Cake
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Coconut and Jam Qifeng Cake
1
Add 60 grams of sugar to the egg white in three times and beat until hard and frothy (with small upright sharp corners when the beating head is lifted).
2
Add oil and milk to the egg yolks and stir well.
3
Pour in the sifted low flour and stir well.
4
Add 1/3 of the protein paste to the egg yolk paste and mix well.
5
Pour the egg yolk paste into the remaining egg white paste and evenly mix.
6
Pour into a baking sheet (spread a sheet of oil paper on the bottom of the baking sheet) and smooth the surface.
7
Put into the oven, on the middle layer, heat up and down to 165 degrees, and bake for about 25 minutes. After baking, move the cake from the baking sheet to the drying net, tear the oil paper around it, and let cool.
8
Cut off the four sides of the cake slices into a 24*24cm square, divide them into 16*24cm and 8*24cm slices, and then divide the two cake slices into three equal parts.
9
Take a small piece of cake and spread it with exotic jam.
10
Cover with a piece of cake.
11
And a layer of exotic jam.
12
Sprinkle with coconut paste and cut into slices.
13
Brush the surface of the top cake slices with a layer of honey.
14
Sprinkle with coconut paste and cut into slices.