Strawberry Fresh Cream Cake (Chiffon)

Ingredients: (8 inches)

4 eggs, 90g sugar, 60 c.c. salad oil, rum Or 1 tablespoon of fruit wine, 110g of low-gluten flour, 1 teaspoon of baking powder, about 800g of strawberries, 1 tablespoon of water, 1 teaspoon of white vinegar or lemon juice.

3 cups of fresh cream, 120 c.c. of powdered sugar.

Add appropriate amount of powdered sugar for decoration.

Tools:

8-inch base mold, spatula, hand-held electric mixer, rubber knife, blender, sieve. *If using a non-stick baking pan, also use parchment paper.

Method:

1. Wash the strawberries, select a slightly larger and beautiful one with a stem and slice it (as the center decoration of the cake), remove the stems from the rest and set aside. Cut 100g of strawberries into dices, use a juicer to puree, pour out, then rinse out the remaining puree with 1 tablespoon of water and set aside (for making the cake body). Take about 10 strawberries and cut them in half (for sandwich use). Choose 8 strawberries of similar size for cake decoration. Chop the remaining strawberries into cubes (for sandwich use).

2. Separate the egg whites and egg yolks, leaving the egg whites in a clean and oil-free egg beating basin. Place the egg yolks in another mixing bowl, add sugar, salad oil, wine and strawberry puree and mix well. Mix low-gluten flour and baking powder, sift, pour into egg yolk mixture and mix well. Preheat the oven to 180 C / 350 F

3. Add white vinegar or lemon juice to the egg whites, use a mixer to beat until dry foam, scoop out about 1/3 of the egg white foam and mix it into the egg yolk batter, mix After mixing well, pour all the egg yolk batter into the remaining egg white foam and mix well.

4. Pour the batter into the baking mold, shake the baking mold vigorously to release large air bubbles, and bake in the oven for about 35 minutes. (You can insert a bamboo skewer to test whether it is cooked. If there is no batter, it is OK)

5. After taking it out of the oven, shake the baking mold vigorously to loosen the structure, then immediately flip it upside down and place it on a cooling rack (cooling) rack) and wait to cool. When completely cool, unmold and cut the cake into three slices from the sides. Mix the liquid whipping cream and powdered sugar, and use a mixer to whip until it becomes solid (pick up the mixing bowl and tilt it to avoid dripping).

6. Spread a layer of fresh cream on the bottom layer of cake and top with diced strawberries. Cover the second layer of cake, spread a layer of fresh cream, then arrange the strawberries cut in half on top of the fresh cream one by one (cut side down), then spread a thick layer of fresh cream to fill the gaps between the strawberries , cover with the last layer of cake slices. Use the remaining fresh cream to smooth the surface of the cake, arrange 8 strawberries, arrange the strawberries in the center, pipe flowers for decoration and sprinkle with powdered sugar.