Strawberry whipped cream cake (

Ingredients: 4 eggs, 90g sugar, 60 c.c. salad oil, 1 tablespoon rum or fruit wine, 110g low-gluten flour, baking powder (baking powder) 1 tsp, about 800g strawberries, 1 tbsp water, 1 tsp white vinegar or lemon juice

3 cups fresh cream, 120 c.c. icing sugar.

Decoration. Use an appropriate amount of powdered sugar.

Tools:

8-inch base mold, spatula, hand-held electric mixer, rubber knife, blender, sieve. Dip the baking mold and use parchment paper.

Method:

1. Wash the strawberries and choose a slightly larger and beautiful one with a stem and slice it (as the center decoration of the cake). ), remove the remaining stems and set aside. Cut 100g of strawberries into dices, puree them with a juicer, pour out, rinse the remaining puree with 1 tablespoon of water and set aside (for making the cake). Cut them in half (for sandwich use). Choose 8 strawberries of similar size for cake decoration. Cut the remaining strawberries into cubes (for sandwich use).

2. Separate the egg whites. Put the egg yolks in a clean and oil-free mixing bowl. Add the sugar, salad oil, wine and strawberry puree, mix well, and sift. , pour into the egg yolk mixture and mix well. Preheat the oven to 180 C / 350 F

3. Add white vinegar or lemon juice to the egg whites, use a mixer to beat until dry foam, scoop out about 1/3 of the egg whites. Fold the batter into the egg yolk batter, mix well, then pour all the egg yolk batter into the remaining egg white batter and mix well.

4. Pour the batter into the baking mold and shake the baking mold vigorously. Let the big bubbles release and bake in the oven for about 35 minutes (you can insert a bamboo skewer to test whether it is cooked, if it is not sticky)

5. Shake it hard after taking it out of the oven. Mold to loosen the structure, then turn it over immediately and place it on a cooling rack to cool. After it is completely cool, remove the mold and cut the cake into three pieces from the side. Mix the liquid whipped cream and powdered sugar. Beat with a mixer until it becomes solid (pick up the mixing bowl and it will not drip if you tilt it)

6. Spread a layer of fresh cream on the bottom layer of cake and spread the diced strawberries to cover the second layer of cake. Slice, spread a layer of fresh cream, and then arrange the strawberries cut in half on top of the fresh cream one by one (cut side down), then apply a thick layer of fresh cream to fill the gaps between the strawberries, and cover the last strawberry Layer the cake slices. Use the remaining fresh cream to smooth the surface of the cake, arrange 8 strawberries, arrange the strawberries in the center, and finally decorate with flowers and sprinkle with powdered sugar.

Note:

1. The method of decoration and interlayering can be changed by yourself. Using diced strawberries and half a strawberry in the interlayer can change the taste. Moreover, if you put half a strawberry on both layers, the proportion of fresh cream will be too high and it will be easy to eat. Tasty.

2. This is a modification of the green tea chiffon cake from the website. It is 100% strawberry cake from the inside out. If you can buy good quality strawberries, you might as well make one to try. Taste!!^^

3. You can use a sieve to sprinkle the powdered sugar for decoration. The finer the mesh of the sieve, the more detailed the effect will be. It would be better if you can use moisture-proof sugar powder, as you are not afraid that the sugar powder will absorb moisture and become wet and disappear.

4. If you use a non-stick springform pan, it is recommended to lay paper on the edges but not on the bottom. Please refer to Attachment B. If you are using a sticky baking pan, only line the bottom and not the edges.

5. If you do not sprinkle powdered sugar and do not eat it immediately, it is recommended to apply a layer of gelatin solution or apricot jam on the strawberries (I sometimes use piping gel, which works well) to moisturize. Avoid dehydration and drying out of the strawberries.

Let’s make two types of chocolate

Light chocolate cake

1 Mix 250 grams of eggs and 200 grams of sugar and beat into a paste-like foam . 2 Mix 100g flour and 60g cocoa powder together, filter and add to the foam and mix to form a mixture. 3 Place a layer of oil paper in the mold, pour in the above mixture, and bake in the oven. Control the fire temperature at around 200 degrees Celsius and bake for 25 minutes before taking it out and setting it aside.

4 Use a whisk to beat about 250 to 450 grams (about a can) of fresh cream, add 180 grams of authentic chocolate (Swiss or Belgian ones are good) and stir. 5 Spread the whipped cream on the freshly baked cake and let cool. You can also split the cake and spread buttercream or a layer of fruit bits between the layers. Now that fresh strawberries are in season, make a strawberry-filled chocolate cake.

Dense Chocolate Cake

1 Prepare about 500 grams of butter, add about 400 grams of sugar, beat with a whisk, when it turns white and slightly rises, then Add 500 grams of flour, about 200 grams of cocoa powder, and 2 to 3 eggs to make a batter. 2 Pour the prepared batter into a mold lined with greaseproof paper, bake and prepare (the specific requirements are the same as above). 3 Prepare 500 grams of dark chocolate and 100 grams of pure fresh milk (the milk must be heated in a microwave in advance), stir it into chocolate sauce, spread it evenly on the cake, smooth it out and let it cool. You will be surprised to find that the surface of the cake is thickly formed. The chocolate hard shell looks very tempting. 4 Cut the baked cake into ten pieces and serve it to your lover or friends!