Low gluten flour 50g, strawberry powder 3g, dried strawberries 35g, egg yolks 3 pcs, whipping milk 20g, vegetable oil 20g, egg white 3 pcs, powdered sugar 30g, cornstarch 10g, white vinegar 5cc, 6-inch movable mold 1
Methods
Prepare all ingredients first.
1: Prepare all the ingredients first.
Mix the egg yolks, whipping cream, vegetable oil, strawberry powder and
2: Combine the egg yolks, whipping cream, vegetable oil, strawberry powder and dried strawberries in a bowl and mix well.
Next, sift the low gluten flour and mix it into the egg batter.
3: Next, sift the flour into the egg batter.
Mix well until no white flour is visible.
4: Mix well until no white flour is visible.
Then start beating the egg whites.
5: Then start beating the egg whites. Add white vinegar to the egg whites.
Add the powdered sugar to the egg whites 3 times, the last time
6: Add the powdered sugar to the egg whites 3 times, the last time add the powdered sugar together with the cornstarch.
Egg whites can be beaten until wet foam.
7: Beat the egg whites until wet peaks form.
Take 1/3 of the beaten egg whites and add them to the batter quickly
8: Take 1/3 of the beaten egg whites and add them to the batter quickly and gently. (Preheat oven to 180 degrees.)
Pour the batter back into the remaining 2/3 of the egg whites
9: Pour the batter back into the remaining 2/3 of the egg whites, and again mix quickly and gently.
Pour the mixture into the removable mold and gently
10: Pour the mixture into the removable mold and gently shake out any air bubbles in the batter.
Bake at 180 degrees for 10 minutes
11: Bake at 180 degrees for 10 minutes, then at 150 degrees for 25 minutes, until the cake is cooked through.
After removing the cake, put the cake mold on the table and use it
12: After removing the cake, knock the cake mold on the table for 2~3 times, then invert the cake and let it cool down before removing the mold.
Done.
13: Finish.
Additional photos. (Working on your own buttercream.
14: Additional photo. (Working on your own buttercream.)