18th birthday cake
| Egg yolk 4×2 | Low gluten flour 60g×2 |
| Water or milk 60g×2 | Corn oil 40g×2 |
| protein 4×2 | Fine sugar 35g×2 |
| White vinegar or lemon juice A few drops | Light cream About 300 grams |
| Fine sugar (in cream) 30g | Various fruits Several |
Step 1
Separate the egg whites and yolks from four eggs. Make sure there is no water or oil in the egg white basin!
Step 2
Add 10 grams of fine sugar, 60 grams of corn oil and 60 grams of water (or milk) to the egg yolks
Step 3
Beat eggs manuallyBeat evenly.
Step 4
Sift in 60 grams of low-gluten flour
Step 5
Use a hand whisk to make a "Z" shape and mix well. At this time, the oven can start to preheat around 150-160 degrees.
Step 6
Add a few drops of lemon juice or white vinegar to the egg white basin, use an electric egg beater to beat at low speed first and then at high speed. When big foam appears, add 1/3 of the remaining 25 grams of fine sugar.
Step 7
When beating to a fine foam, add 1/3 of the fine sugar and continue beating.
Step 8
Beat until the foam is fine and textured and does not disappear. Add the last caster sugar and continue beating.
Step 9
Beat until you feel a slight resistance, and when you lift the whisk head and a small sharp corner appears, it will reach a dry foaming state. Generally, when making cake rolls, you don’t need to beat dry foaming, just wet foaming with big curves. When we make digital cakes, we don’t need to roll them up, so we beat dry foaming, and the baked cake slices will be firmer.
Step 10
Take 1/3 of the meringue into the egg yolk bowl, and mix evenly by turning from bottom to top.
Step 11
Mixed state.
Step 12
Pour it into the meringue basin, continue to stir, flip it up from the bottom and then turn the spatula and press it down again, similar to stir-frying, mix well with quick and gentle movements.
Step 13
Line a 28×28 cm baking pan with baking paper. You can cut small slits at the four corners of the edges to make the baking paper more compliant. Pour the egg batter into the baking pan from a high position and smooth it out with a spatula.
Step 14
Put it into the preheated oven and bake it at about 150-160 for about 30 minutes. Each oven has different temperaments. Please set the time and temperature according to the temperature of your own oven.
Step 15
After baking, take it out, tear off the baking paper, and let it dry on a drying net. Then use the same method to make another cake piece. Cover the baked piece with baking paper to prevent it from drying out and cracking.
Step 16
Write a number "18" with a size of 27 x 27 cm on a hard paper or plastic sheet. You can use your mobile phone to search for the art word 18, or you can use the art subtitles in your computer's word document to print it out. Then cut out the figure.
Step 17
Place the cut numbers on the cake piece with four small sides cut off, just big enough to fit.
Step 18
Press with a serrated knifeCut out math 18 in the shape of math
Step 19
Whip about 300 grams of whipping cream and 30 grams of fine sugar.
Step 20
Put it into a piping bag. It’s best to use a piping tip with a large round tip. I didn’t find it so I used a piping tip.
Step 21
Pipe the cream on the first slice of cake, one next to the other.
Step 22
Top with the second layer of sliced cake slices.
Step 23
Continue to squeeze the cream on the second layer, making it denser, without too much space between each cream.
Step 24
Get the fruits ready, I used strawberries, blueberries, kiwi and peaches.
Step 25
Arrange the fruits on the cream of the cake according to your preference. Place the fruits of various colors at intervals. You can also add a few flowers for decoration. The beautiful 18-year-old number cake is ready! 18th birthday cake cooking tips
