Twelve-inch chiffon cake requires eight eggs. The specific method is as follows:

Ingredients: 8 eggs, 128 grams of low-gluten flour (96 grams of ordinary flour and 32 grams of corn starch) , 45-50 grams of salad oil, 65 grams of orange juice/milk, 80 grams of fine sugar (egg egg white) 20 grams (egg yolk)

Mousse filling and surface decoration: seven teaspoons of fish gelatin powder, 8 large amounts of water spoon, 250 grams of Nestlé whipping cream, 20 grams of caster sugar, 3 drops of vanilla extract (1-2 grams), 350 grams of yogurt, 50 grams of Anchor cream (for decorating), half a bowl of chocolate chips, appropriate amount of other fruits, saint lady How many fruits

Steps:

1. The twelve-inch cake needs to be baked: 150 degrees, about 50 minutes (depending on the temperature of your own oven). Trim off the edges of the cake base, cut it into two slices crosswise, and set aside.

2. Soak the fish gelatin powder in water, heat it over water to become a liquid, add it to the yogurt, and put it in the refrigerator to cool down to about 25 degrees.

3. Add Nestlé whipping cream and sugar and beat until it is about 70-80% thick (lift the egg beater and the peak will droop). Add it to the refrigerated yogurt and mix evenly with a spatula to form a yogurt mousse filling.

4. Place a piece of cake on the bottom, pour 1/2 of the mousse filling, add various cut fruits, cover with the second piece of cake, pour in the remaining mousse filling, and spread Flatten, cover with plastic wrap and refrigerate for 2 hours or more.

5. Sprinkle with chocolate shavings, beat the Anchor whipping cream until it is 9 or 10 minutes thick, put it into a piping bag, pipe the cream on top and put cherry tomatoes on top.