naked cake
Low gluten flour 50g | Eggs 3 |
Milk 30ml | Oil 30ml |
Powdered sugar 60g | Cocoa powder 5g |
Light cream 200ml | Various beautiful fruits The more, the better |
Step 1
Group photo of materialsStep 2
First separate the egg yolk and protein (the basin where the egg white is placed must be water-free, oil-free and very clean! Otherwise it may affect the beating of the egg white)Step 3
Add a total of 30g of powdered sugar to the egg whites in three batches to make it easier to whip. I added 10g first, beat until there are big bubbles and then added 10g, and then beat for a while and then added 10g.Step 4
Powdered sugar added in batchesStep 5
Please be sure to use an electric egg beater, otherwise it will be an impossible task for me. Those who have confidence, patience and physical strength can try to beat it manually. If you beat it like this, it will be "wet foaming", victory. in sight!Step 6
After wet foaming, I beat it for about two or three minutes and it turned out like this. Small sharp corners that can stand up without collapsing are called "dry foaming". To make a chiffon cake embryo, you need to whip it to this level.Step 7
Next is the egg yolk paste: add 30ml of milk, 30ml of oil, 10g of powdered sugar and 5g of cocoa powder. (The cocoa powder can actually be sifted together with the flour later. I just put it in directly because I was lazy)Step 8
Sift in 50g flourStep 9
StirStep 10
Add 1/3 of the beaten egg whites, stir it up and down, be careful not to stir to avoid defoaming, but don't be too careful, just stir it up and down and mix well.Step 11
Finished mixing!Step 12
Then pour the mixed batter into the egg white basin.Step 13
Stir in the same manner! (You can preheat the oven at this time: 120 degrees)Step 14
The batter is finished!Step 15
Pour into the mold and tap a few times on the table to release some big air bubbles.Step 16
Put it in the oven! Temperature: 120, time: 40 minutes!Step 17
Bake for about 25 minutes and watch the cake rise untilAt the highest point, adjust the temperature to 140-150 degrees for coloring. Pay attention to avoid cracking due to excessive temperature.Step 18
Next is the cream part: 200ml whipping cream plus 20g powdered sugar. If you think it's not sweet enough, you can add more sugar. It doesn't matter. Then whip it.Step 19
Beat for about 5 minutes, until the butter becomes semi-liquid. If you want to decorate, beat for a while longer. Mine is already relatively solid.Step 20
At this time, the cake has been baked~~ Take it out and prepare to unmold~ If you are not sure whether it is cooked, you can insert a toothpick and try it. If the toothpick is pulled out and there is no sticking, it is done.Step 21
Unmold and slice. I cut three pieces, but you can also cut two pieces~Step 22
spread a layer of creamStep 23
Spread fruits~Step 24
Continue to repeat the previous step~~Step 25
Finally, it looks better on the top layer~ Dang Dang Dang~~ Done!Step 26
Here’s another side view:) Naked Cake Cooking TipsThe amount of powdered sugar can be increased or decreased as appropriate. The amount I used here is not too sweet. It should be said that it is not very sweet~~ You can also increase the amount of cocoa powder appropriately. My amount is too small~ Note: This recipe is For the amount of a six-inch cake, the mold I used is also ok. If it is an eight-inch cake, please increase the ingredients in proportion!