birthday cake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- low-gluten flour 85 grams
- salad oil 40 grams
- milk 40 grams
- fine sugar 60 grams
- Vegetable cream 200 grams
Steps for birthday cake
1
The flour needs to be sifted, the egg whites and the egg yolks are separated, and the basin holding the egg whites must be free of oil and water.2
Use an egg beater to beat the egg white until it becomes fish-eye bubble, add 1/3 of the fine sugar (20 grams), and continue to beat until the egg white begins to thicken and form a coarse foam, then add 1/3 of the sugar. Continue beating until the egg white is thicker and the surface has lines, add the remaining 1/3 of the sugar. Continue beating for a while longer until dry and foaming.3
Add 5 egg yolks to 30 grams of fine sugar and gently beat with an egg beater. Don't beat the egg yolks.4
Add 40 grams of salad oil and 40 grams of milk in turn and stir well. Add the sifted flour and gently stir well with a rubber spatula.5
Pour 1/3 of the egg white into the egg yolk paste. Gently stir evenly with a rubber spatula (stir from the bottom up, do not stir in circles to avoid the egg white foaming). After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and stir evenly using the same technique until the egg white and egg yolk paste are fully mixed.6
Pour the mixed cake paste into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to shake out the large bubbles inside. Place in a preheated oven at 170 degrees for about 1 hour. Remove the baked cake from the oven and immediately invert it on a cooling rack until cooled. Surface cream:7
After cooling, slice the top flat and cut it into three slices.8
Use a spatula to pick up the whipped cream, spread it on the cake slices, and add fresh fruit. Do three layers well in this way.9
Finally, put fruit decoration on the cake.