Low refined powder 100g

Egg white 1 10g

Egg yolk 60 grams

60 grams of fine sugar (added to egg white)

25g of fine sugar (added to egg yolk)

65 grams of milk

55 grams of corn oil

300 grams of whipped cream

30g of fine sugar (for beating cream)

Homemade eight-inch birthday cake is a simple and easy-to-learn procedure.

1. Family photos

2. Prepare all the materials and start the follow-up work.

3. Two water-free and oil-free containers separate the egg yolk from the egg white. Add 20g powdered sugar to the egg yolk and beat well with a manual whisk.

4. Add corn oil in three times and mix well.

5. Sift in the low-gluten flour and mix well with the zigzag method.

6. The mixed yolk paste is like this. Mix the egg yolk paste well and set aside.

7. First beat the egg white to the fisheye state, add sugar for the first time, and stir well.

8. Add powdered sugar for the second time and beat well.

9. Add powdered sugar to the egg whites for the third time and stir until it is difficult to foam.

10. Lift the beaten protein into a pointed hook and insert it into the protein paste with chopsticks, so that the chopsticks will not fall off, which proves that the protein is beaten.

1 1. Pour one third of the egg white paste into the egg yolk paste, turn it up and down and stir evenly.

12. Pour the mixed paste into the rest of the protein paste, cross-mix and stir evenly. Remember to stir in circles, it will defoam.

13. Pour the mixed cake paste into the mold. Preheat oven 150 degrees 10 minute. After preheating, put the mold into the penultimate layer of the oven and bake at 150℃ for 45-50 minutes.

14. Turn the baked cake upside down, cool it completely and then demould it.

15. Add sugar to the whipped cream and beat for about 10 minutes, then beat as shown in the figure.

16. Cut the middle of Qifeng cake, spread cream in the middle, add seasonal fruits, spread cream on the surface, and decorate the cake as you like. The picture shows the finished product.