Fresh fruit naked cake (the simplest cream fruit cake)
Ingredients
- Cake embryo
- Eggs 5
- Salad oil 50g
- Milk 60g
- Powdered sugar (whipped egg white) 60g
- Lemon juice 2~3 drops
- Low gluten flour 85g
- Light cream 350g
- Powdered sugar (whipping cream) 30g
- Fruit
- Strawberry Appropriate amount
- Blueberry Appropriate amount
- Mango Appropriate amount
Steps
1. The ingredients are ready
2. The egg yolk and albumen are separated, and the basin containing the albumen must be water-free and oil-free
3. Add egg yolks and milk and mix well
4. Add corn oil and stir evenly.
5. Sift in low-gluten flour,
6. Stir evenly until there is no dry powder, and the egg yolk paste is ready.
7. Add lemon juice to egg whites and beat until fish-eye bubbles appear. Add 20 grams of powdered sugar
8. Beat the eggs with an electric beater until the volume expands, then add 20 grams of powdered sugar
9. Continue to beat until the egg whites have slight lines.Add the last 20 grams of powdered sugar and beat until it forms a small hook.
10. Add one-third of the egg white paste into the egg yolk paste, and mix evenly.
11. Pour all the mixed egg yolk paste into the egg white paste
12. Mix well
13. Pour into the mold and shake the mold a few times to release the big bubbles inside.
14. Place in the preheated oven, middle layer of the oven, heat up and down, 170 degrees, about 40 minutes,
15. The chiffon cake is ready
16. After coming out of the oven, lightly shake the mold and flip it upside down immediately. Wait until the cake is completely cool before unmoulding.
17. The chiffon cake was divided into three equal parts, and the division was not good,
