To make a sponge cake base, add the eggs.... strong> Directions

1, put the eggs and sugar in a large bowl, whisk with a whisk until the egg paste is white, lift the egg with a whisk, and leave a trace of the egg mixture when it slowly runs down

2, sift the low gluten flour through a sieve, mix well, add the salad oil and mix again. Pour into a cake mold lined with Asahi Baofeng cooking paper and cover with plastic wrap

3. Place a chopstick on the left and right sides of the microwave turntable and heat for 2 minutes, observing and continuing to heat until the egg mixture expands to a spongy consistency

4. Leave it in place for 3 minutes before removing the plastic wrap and removing it from the mold. Remove the plastic wrap and cool on a cooling sheet

5. Remove the leaves from 4 strawberries and cut them in half lengthwise. Cut the sponge cake into two slices horizontally

6. Put the whipping cream and sugar into a large bowl, put a bigger container of ice water underneath and beat with a whisk until it reaches 8 points

7. Spread 1/4 of the whipped cream onto the bottom of the sponge cake base, spread the strawberry slices on top, continue to spread the whipped cream to fill in the gaps, and cover the rest of the sponge cake base with whipped cream to flatten the cake gently

8. Spread the rest of the whipped cream all over the cake, smooth the surface as much as possible, and finally decorate the strawberries

Tips

Note: Please use microwaveable molds or containers

Creamy Strawberry Cake

Ingredients

Main ingredients: 2 eggs (beaten); 35g caster sugar; a few drops of vanilla extract; 1-2 tbsp fresh milk.

A low gluten flour 25g; cornflour 25g; baking soda 1/4 tsp. 250g whipping cream whipped cream; 1/2 cup whipping cream; 30g granulated sugar; a few drops of vanilla extract; 25-30 strawberries; mint leaves to taste.

Directions

Line a baking sheet with parchment paper and preheat the oven to 18 degrees.

2) Sieve the ingredients of Ingredient A and mix well.

3) Remove the water from the whipped cream ingredients to about 180g.

4) Pour the egg yolks and sugar into a clean steel bowl and beat well under hot water until thick.

5) Add the milk and the ingredients of Ingredient A in Step 2 and mix well. Pour into a baking dish and bake at 180 degrees for 12 minutes.

6) Allow the cake to cool and then remove from the baking tray.

7) Whip the whipping cream in ice water until foamy. Add the sugar in 8-9 equal parts and beat slowly. Finally, add vanilla extract and mix well.

8) Remove the strawberries from the stem, leaving only 2-3 for decoration.

9) Spread the whipped cream that was processed in step 7 evenly on the cake and spread the strawberries on the top.

10) Let it sit in the fridge for 20-30 minutes and then use the remaining whipped cream to decorate the top of the cake. Spread the strawberries and mint leaves and send it to the fridge for another 20-30 minutes to finish.

Tips: In addition to using egg yolks for the sponge cake part, use non-sticky cornstarch for the flour. Use high nutrient-rich yogurt instead of high-calorie whipped cream to reduce calories. And with the addition of strawberries, which are rich in vitamin C, this dessert is both beautiful and nutritious.

Strawberry Cake Roll

Ingredients

Cake Sheet Ingredients:

65 grams of gluten-free flour, 4 eggs, 50 grams of corn oil, 50 grams of milk, 80 grams of sugar, 2-3 drops of lemon juice

Filling: 200 grams of light cream, 15 grams of sugar, 15 grams of strawberries.

Methods

1, egg yolks and egg whites are separated.

2, 20 grams of sugar into the egg yolk basin, stirring with the egg pump until uniform, sugar all melted.

3, add milk and stir well.

4, add corn oil in stages, so that the egg mixture and oil into one.

5, low-flour sifted twice poured into the basin.

6, mix well in a ribbon-like yolk paste.

7, add a few drops of lemon juice to the egg white, and beat at low speed until coarse bubbles.

8. Add 60 grams of granulated sugar in three batches and beat at medium speed until wet peaks form, about 7 minutes.

9, take 1/3 of the egg white and add it to the egg yolk batter, cut and mix evenly.

10. Pour back into the egg whites and quickly cut and mix.

11: Pour the batter into the mold, and shake it a few times on the table to get rid of the bubbles, and smooth out the surface.

12, preheat the oven to 180 degrees, bake on a wire rack in the center for 15-20 minutes; remove the cake from the oven and invert it onto a baking rack, remove the greaseproof paper.

13, take out the light cream and pour it into a bowl, add sugar and beat it until it is eight minutes old.

14, another sheet of plastic wrap, the cake will be placed on the shift, the cream evenly spread on the cake blanks, one end of the yards of strawberries.

15, the cake rolled up, wrapped in plastic wrap to set, into the refrigerator for 15 minutes.

16: Remove the cake and cut into pieces.

Strawberry Cake Cups

Ingredients