Strawberry chiffon cake is a delicacy. The main ingredients include strawberry-flavored kohlrabi powder and so on. Now I will show you how to make strawberry chiffon cake. You are welcome to read it. How to make strawberry chiffon cake 1

The effects and functions of strawberry chiffon cake:

Milk: rich in protein

Ingredients for making strawberry chiffon cake:

40g low-gluten flour, 40g high-gluten flour, 2 egg yolks, 40g caster sugar, 40cc salad oil, 1/8 tsp salt, 80cc milk, 5 drops vanilla extract (or 8g vanilla powder)

How to make strawberry chiffon cake at home:

1. Mix all the powdery ingredients and sift 3 times, beat the egg whites until they stand up in a cone shape and the front end hangs down

2. Pour the batter into the mold immediately after it is completed, and shake it a few times to get rid of the big bubbles

3. Preheat the oven (three layers) to 170 degrees, bake at 160 degrees, the middle layer is about 45 minutes

4. After taking it out of the oven, turn it upside down and let it cool

5. Before cutting the cake into upper and lower halves, mark the upper and lower joints and prepare 8 toothpicks. Insert 2 toothpicks up and down where the ratio of the upper and lower sections is about 4:6. Slide the knife between the upper and lower toothpicks and slowly move it back and forth to cut the cake in half

6. Beat the fresh cream until 7 times (the lines produced by the egg beater on the meringue will stop for a while before disappearing, and the meringue stuck to the egg beater will slowly drip down)

7. Place the lower half of the cake on the decorative plate, and spread the fresh cream on the cake with a spoon

8. Arrange two more circles of strawberries, and drizzle fresh cream between the strawberries. Then stack the top half of the cake and use a spoon to pour whipped cream over the top half of the cake. Close to the side, let the fresh cream slowly slide down. Finally, place a circle of strawberries

Tips:

After completion, it is best to refrigerate the decorated cake in the refrigerator for about 15 minutes to allow the fresh cream to stabilize. It is best to eat it while it is cold. Strawberry chiffon cake recipe 2

Preparation materials

5 egg whites

48g milk

15g freeze-dried strawberries

80g low-gluten flour

16g corn starch

50g fine sugar

68g corn oil

One teaspoon lemon juice

Operation steps

1. Crush the freeze-dried strawberries into freeze-dried strawberry powder;

2. Add the freeze-dried strawberry powder Stir the milk thoroughly, add 1/3 of the fine sugar, cooking oil, flour, corn starch and other ingredients, and stir thoroughly;

3. Beat the egg whites into foam, and mix them in sequence Add 1/3 fine sugar, lemon juice, then add 1/3 fine sugar and beat until the egg whites are formed;

4. Mix the egg whites with the strawberry paste in step 2 , put into the mold, put into the preheated oven, bake at 170 degrees for 20 minutes, operate according to the temperament of each oven;

5. Bake the baked cake embryo Cut it in half, pipe cream on the sandwich layer and add delicious freeze-dried strawberries to increase the taste;

6. Finally, decorate the top layer of the cake with cream and freeze-dried strawberries as you like. , a simple and delicious strawberry chiffon cake without any additives is completed.

Tips:

The cake I teach you to make this time is simple, no additives and pigments, healthy and natural; the cake is baked When cooking, adjust the temperature and time according to the temperament of your oven.