material
3/4 cups
4 eggs
Cream 350 ml
Appropriate amount of all kinds of fruits
condiment
Rice vinegar 1/4 teaspoons
3/4 cup of sugar
2 tablespoons sugar
Corn oil 1/4 cups
Milk 1/4 cups
Yellow pigment (powder) 1 drop
working methods
1. Put four egg whites in a clean container without water and oil, add 1/4 cups of sugar and 1/4 spoonfuls of vinegar, and beat until hard and frothy (sugar is put in one time).
2. Beat 4 egg yolks, 2 tablespoons sugar, 1/4 cups corn oil and 1/4 cups milk until the oil and water are mixed, and the color is slightly lighter.
3. Pour in 3/4 cups of low flour and stir with a rubber knife until there are no particles.
4. Mix 1/3 protein and egg yolk paste evenly.
5. Pour into the remaining 2/3 of the protein paste and stir quickly and evenly (remember not to circle when stirring, but to cut while stirring).
6. Pour it into the 8-inch movable bottom die and shake it hard for a few times to shake out big bubbles.
7。 Put it in a preheated oven of 3 10F/ 155C and bake it 1 hour (the temperature of each oven is different, and the time should be adjusted as needed).
8. Take out the inverted buckle and let it cool, then demould.
Cake decoration:
1. Cut the cake into two pieces for later use.
2.350 ml of whipped cream and 1/2 cups of sugar were beaten until there were obvious lines, but it still flowed slowly.
3. Take a cake, spread a layer of cream thinly and sprinkle with fruit.
4. Put another cake and smooth the surface with cream.
5. Drop a drop of food pigment from the remaining cream until it is very greasy, put it in a paper bag, squeeze the pattern on the cake and put the fruit on it.
1. Put four egg whites in a clean container without water and oil, add 1/4 cups of sugar and 1/4 spoonfuls of vinegar, and beat until hard and frothy (sugar is put in one time).
2. Beat 4 egg yolks, 2 tablespoons sugar, 1/4 cups corn oil and 1/4 cups milk until the oil and water are mixed, and the color is slightly lighter.
3. Pour in 3/4 cups of low flour and stir with a rubber knife until there are no particles.
4. Mix 1/3 protein and egg yolk paste evenly.
5. Pour into the remaining 2/3 of the protein paste and stir quickly and evenly (remember not to circle when stirring, but to cut while stirring).
6. Pour it into the 8-inch movable bottom die and shake it hard for a few times to shake out big bubbles.
7。 Put it in a preheated oven of 3 10F/ 155C and bake it 1 hour (the temperature of each oven is different, and the time should be adjusted as needed).
8. Take out the inverted buckle and let it cool, then demould.
Cake decoration:
1. Cut the cake into two pieces for later use.
2.350 ml of whipped cream and 1/2 cups of sugar were beaten until there were obvious lines, but it still flowed slowly.
3. Take a cake, spread a layer of cream thinly and sprinkle with fruit.
4. Put another cake and smooth the surface with cream.
5. Drop a drop of food pigment from the remaining cream until it is very greasy, put it in a paper bag, squeeze the pattern on the cake and put the fruit on it.