The delicious and beautiful cakes made at home are actually no worse than the ones bought! The ingredients are simple and have no additives. It is healthy and delicious and can be eaten with confidence. Let’s take a look at how to make this strawberry colorful mousse cake.

Ingredients required for chiffon cake: 5 eggs, 10g colorful flour, 90g low-gluten flour, 100g pure milk, 50g white sugar;

Ingredients required for the mousse part: 250g animal whipping cream, 500g strawberries, 20g milk, 3 gelatine tablets, 25g white sugar;

Ingredients for decoration: 250g animal whipping cream, 25g white sugar, appropriate amount of strawberries;

1. First make a chiffon cake and prepare the raw materials. I am making an oil-free and low-sugar version of the Banlan chiffon cake embryo. The raw materials only require eggs, milk, white sugar, low-gluten flour, and Banlan powder.

2. Separate the yolks and egg whites of the eggs, put 5 egg yolks into a large bowl, add pure milk, and stir evenly;

3. Sift the low-gluten flour. Pour into the egg yolk milk liquid and use a spatula to stir it up and down to form a paste. In addition, prepare Banlan powder, which is a green edible plant powder, which is especially good for making desserts;

4. Put Banlan powder into the egg yolk paste, and continue to stir it up and down with a spatula until the egg yolk paste is evenly mixed. It turns into a green and colorful egg yolk paste;

5. Put the egg whites of 5 eggs into a dry, oil-free and water-free basin, pour in the white sugar, and beat with an electric egg beater until dry. Stir it up;

6. Put half of the beaten egg white into the egg yolk paste, stir it up and down with a spatula;

7. Add the eggs completed in step 6 Pour the batter back into the egg white basin, and mix evenly with the remaining half of the beaten egg whites. The mixing technique is still up and down or cutting and mixing, and mix into a fine and fluffy cake batter;

8. Mix the mixture Pour the cake batter into two 6-inch cake molds, shake them gently a few times to level the cake batter, and place them in a preheated oven at 145 degrees for 50 to 60 minutes.

Note: I made two 6-inch round cakes here. You can also make an 8-inch cake with this ingredient. In addition, the temperature of the oven has temperature differences. Please adjust the specific baking time and temperature according to the temperament of your own oven.

9. After the cake is baked, take it out and place it upside down on the drying net. After the cake is fully cooled, demold it;

10. After cooling, the cake will be demoulded and its shape will still be there. Very pretty.

The cake embryo is ready, now you can make the mousse.

11. Prepare a pot of strawberries. I have almost two kilograms of strawberries here. I can make mousse and decorate them here. Soak the gelatine sheets in water in advance until soft.

12. Put the whipped cream into a large bowl, add sugar, and beat with an electric egg beater until thick and textured;

13. Mix the soaked Geely Put the diced slices into the milk, heat over water until the gelatine slices melt, let cool and set aside;

14. Wash about 350g of strawberries, cut them into small pieces and put them in a food processor, stir them into strawberry juice; Then pour the milk gelatine liquid and stir evenly;

15. Pour the strawberry gelatine liquid completed in step 14 into the whipping cream and stir evenly. Cut some strawberry pieces into it and stir evenly;

16. Mix the strawberry mousse liquid evenly and set it aside;

17. Cut a 6-inch colorful chiffon cake in the middle and cut it into two pieces. Place one piece into a 6-inch removable bottom cake mold, pour half of the strawberry mousse liquid, and then put another piece of cake on it, so that the height is exactly the same as the cake mold. Wrap in plastic wrap and refrigerate for at least 4 hours.

Remarks: It must be refrigerated for more than 4 hours. It is best to put it in the refrigerator overnight. If the time is longer, the mousse will have a better solidification effect and the cake will taste better after being refrigerated. In addition, do It is best to use a live-bottom mold for mousse to facilitate demoulding.

18. After refrigeration for 4 hours, take the cake out of the mold. Because it has a removable bottom, it is easier to take out the cake. A pink solidified mousse layer has formed in the middle.

19. Add 250g of whipped cream and 25g of white sugar, and beat with an electric egg beater until the cream is thick, with clear lines and can be squeezed out. The cream is whipped harder than the mousse; take part of the whipped cream, put it on the cake, and smooth it out with a spatula;

20. Decorate and cut into slices around the outside of the smoothed cake. Shape strawberries, and put some fresh and beautiful strawberries on the surface, this strawberry mousse colorful cake is ready. It’s also great to put it in a cake box and take it out to give away.