Eggs 3 Milk 30g
Low gluten flour 50g White sugar (egg white) 45g
Light cream 300g Strawberry Appropriate amount
Mango Appropriate amount Corn oil 30g
Fine sugar (whipping cream) 30g
How to make fruit cream cake 6-inch fruit cream cake recipe 1

Step 1

Divide firstPut the eggs into separate bowls without water or oil. Beat the egg yolks, add 30g of pure milk and mix evenly, then add 30g of corn oil, add low-gluten flour and mix evenly. 6-inch fruit cream cake recipe 2

Step 2

(Note: Add 45g of fine sugar in three batches) Add 1/3 of the fine sugar to the egg whites, beat with an electric egg beater at low speed until rough foam begins to form, add part of the fine sugar, beat at high speed until the egg whites are slightly swollen, add the remaining of fine granulated sugar, beat at low speed, and always check the condition of the egg whites. If the egg whites hang on your head and form an inverted triangle, it is ready.

Step 3

Add part of the egg yolk liquid to the egg whites and stir well (stir like stir-fry) but don't over stir. When done, pour the mixture back into the bowl containing the egg whites and continue to mix evenly in a cross shape. Pour into the mold and tap gently to release any big air bubbles.

Step 4

Place in the previously preheated 170 degree oven. Bake for 30 minutes. Check the oven during the process. Cover with tin foil when it starts to color to prevent eggs.The cake is burnt.

Step 5

After it is cooked, you can insert a toothpick into the cake and pull it out to check whether the cake is cooked. If the toothpick does not stick to the cake liquid when you pull it out, it means it is cooked. Turn upside down and let cool.

Step 6

At this time, take 300g of whipped cream and 30g of caster sugar. Add the caster sugar in batches to beat the whipped cream. 6-inch fruit cream cake recipe 7

Step 7

Cut the chiffon embryo into three layers, add fruits to each layer, decorate, and it's ready. Put it in the refrigerator and eat it tomorrow. Fruit Cream Cake Cooking Tips