Chocolate Naked Cake
| Chocolate chiffon cake ： | Salad oil 60g |
| Water 80g | Salt 1/8 tsp |
| Fine sugar 35g | Cake flour 80g |
| Cocoa powder 20g | Egg yolk 5 |
| protein 5 | Castle sugar 50g |
| White vinegar or lemon juice A few drops | Decorative cream ： |
| Light cream 450g | Castle sugar 55g |
| Fruit sandwich and surface decoration ： | Mango, strawberry, blueberry Appropriate amount of each |
Step 1
1. Pour salad oil, water, fine sugar and a little salt into a bowl;
Step 2
2. Crack the whole eggs into a water-free and oil-free stainless steel basin, use a spoon to scoop out the egg yolks and put them into step 1;
Step 3
3. Mix cocoa powder and cake flour evenly and sift in;
Step 4
4. Use a manual whisk to beat evenly;
Step 5
5. Until completely emulsified, set aside;
Step 6
6. Add a few drops of lemon juice (or white vinegar) to the egg whites and beat with a whisk at low speed;
Step 7
7. When the egg whites are beaten until rough, add 1/3 of the fine sugar;
Step 8
8. Continue beating until the egg white becomes fine;
Step 9
9. Add the remaining sugar and continue beating;
Step 10
10. When the egg whites become dry and foamy, lift the egg beater and form a zigzag shape;
Step 11
11. First put one-third of the egg white into the egg yolk paste;
Step 12
12. Mix well using cutting and mixing techniques;
Step 13
13. Pour the mixed egg yolk paste into the remaining egg whites;
Step 14
14. Cut and mix evenly;
Step 15
15. Pour into a baking tray lined with oil paper and smooth the surface; shake it on the table a few times to release big bubbles;
Step 16
16. Put it in the preheated oven at 180℃ for 20 minutes, then take it out and let it cool, cut off the four sides and divide it into three equal parts;
Step 17
17. Add caster sugar to light cream;
Step 18
18. Use a whisk to beat at low speed first and then at high speed;
Step 19
19. Put the whipped cream into a piping bag with a cookie tip;
Step 20
20. Take a piece of cake, place it on the chopping board, and use the nozzle to squeeze out the butter flowers;
Step 21
21. Place an appropriate amount of diced mango and strawberry on the surface of the cake;
Step 22
22. Cover with the second cake piece and top with cream;
Step 23
23. Add diced mango and continue to cover with the third cake slice; 24. Finally, pipe butter flowers on the surface and decorate as you like.
Step 24
Chocolate Naked Cake Cooking Tips~Thinking~
1. The salad oil in chiffon cake is best to be tasteless, such as sunflower oil and corn oil;
2. The eggs used to make chiffon cake are preferably foreign eggs, because they are large (a single egg is more than 60g) and have more protein;
3. The basin used for beating egg whites must be clean and free of oil and moisture;
4. The lemon juice dropped into the egg whites will help the egg whites coagulate. If you don’t have it on hand, you can use white vinegar instead;
5. The baking pan used is Sanneng sn1314 and the flower nozzle is sn7093;
6. The sugar in the cream can be increased or decreased according to your preference.
