① Low gluten flour

The choice of flour is very important. If you want to use low-gluten flour, you must not use high-gluten flour, because the cake made of low-gluten flour is soft in taste, the organization department is elastic, and the shape is firm and does not collapse. If high gluten flour is used, it will inhibit the expansion of the cake because of its strong gluten. The cake is small in size, solid in organization and hard in taste.

② Fine sugar

It is best to choose fine sugar instead of coarse sugar. Because sugar is added directly to egg yolk and egg white, it will melt after stirring. Coarse sugar will be stirred for too long and may not be completely dissolved.

③ eggs

Eggs should be fresh eggs, preferably eggs that have been refrigerated in the refrigerator. Fresh and refrigerated eggs, one is easy to separate egg white and yolk, the other is easy to send protein.

④ Corn oil

In fact, there are many kinds of oils that can be used, such as peanut oil, soybean oil, sunflower oil, etc ... But the smell of corn oil in these oils is relatively weak, and the cake made will not have other smells, only the sweet taste of the cake itself. If there is really no corn oil at home, other oils can be substituted, but it is not recommended to use oil with too strong a smell, which will affect the taste of the cake.

⑤ Milk

Milk can be pure milk that we usually drink. If there is no milk at home, you can use the same number of grams of water instead, but this will reduce the flavor of milk.

6. Lemon juice

If there is no lemon at home, you can use white vinegar instead. Lemon juice and white vinegar are used to reduce the fishy smell in protein.

All landowners fruit

All kinds of fresh fruits are ok, as long as they are your favorite.

8 light cream

Light cream I suggest using animal cream instead of vegetable fat cream, because: animal cream is a high-concentration cream that separates fat from animal milk and contains milk fat. Animal cream itself has a natural milk flavor and contains vitamins A and E naturally found in milk, which is nutritious and healthy for human body.

Vegetable fat cream does not contain milk fat, but is replaced by vegetable fat. In order to make the taste of vegetable fat cream close to that of animal cream, additives such as spices and colorants are added. Vegetable butter is essentially a fatty product, which has many potential hazards to human body if eaten too much.

Although plant cream has many disadvantages, it is worth mentioning that it is cheap. Novices who learn to decorate flowers can practice their hands with plant cream.

There are many brands of whipped cream that are usually used, so you can buy them according to your own needs. I usually use Anjia whipped cream and Tower whipped cream for reference.

Here are my steps to make an 8-inch birthday cake for your reference.

Ingredients: ■ 90g of low-gluten flour ■ 40g of corn oil ■ 40g of milk ■ 60g of fine sugar (in egg white) ■ 30g of fine sugar (in egg yolk) ■ Five eggs (65g in a shell) ■ A few drops of lemon juice or white vinegar ■ 300g of whipped cream ■ 30g of powdered sugar ■ Appropriate amount of fruit.

1. Get all the ingredients ready.

2. Separate the egg white and yolk of the egg and put them into a basin without water or oil.

3. Beat the egg yolk, add 30 grams of fine sugar, and gently stir well with a manual whisk.

4. Mix the milk and corn oil together, beat them with a manual eggbeater until they are emulsified, and add them into the egg yolk and stir well.

5. Sieve the low-gluten flour into the egg yolk, and use a manual egg beater to mix evenly in a Z shape until there are no particles.

6. Drop a few drops of lemon juice or white vinegar into the egg white, use electric egg beater to make coarse bubbles at low speed, and then add 1/3 fine sugar.

7. Continue to send the protein with a delicate feeling, and add the second fine sugar.

8. When the egg whites appear lines, lift the egg beater with a big hook and add the third fine sugar.

9. The middle and low grades are sent to be relatively thick until they are dry and foamed. The sharp corners of the egg whites erected by the eggbeater are upright and not bent, which means that the egg whites are laid.

10. Add the protein of13 into the batter and mix thoroughly in a J-shaped way.

1 1. Then take the remaining 1/2 protein cream, put it in the batter and mix it evenly. Finally, pour the evenly stirred egg yolk paste into the remaining egg white cream and mix thoroughly.

12. The finished batter is poured into an 8-inch Qifeng mold from a height of 20cm from the desktop.

13. Drop the die filled with batter two or three times from the height of the desktop 15cm, and big bubbles will be shaken.

14. Immediately put the prepared batter into the preheated oven, in the middle and lower layers,180 for 60 minutes.

15. Take it out immediately after baking, with the front face up and the bottom down. Shake it twice about 30cm away from the desktop to help release the hot air, then back it up, and demould it after the mold is completely cooled.

16. Pour the whipped cream into a water-free and oil-free basin, add the powdered sugar, and beat until the firm triangular tip can be pulled out with an egg beater.

17. Divide the cake blank into 3 pieces.

18. Take a piece of cake, spread cream on it, sprinkle with fruit, cover it with a layer of cake, repeat the previous operation, and cover the last piece of cake. A delicious and beautiful cake is finished by squeezing a beautiful cream shape on the surface with a paper bag and placing favorite fruits and decorations.

The above is my answer to the question, I hope it will help you.