How to make strawberry cream cake (eight inches)

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  1. Beat egg yolks and 20 grams of white sugar until well combined, add milk, corn oil, and vanilla extract and mix well, then sift in the low flour (you can search for the recipe of Eight Inch Chiffon in Xiangha)

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  2. Add the remaining sugar to the egg whites in three batches and beat, then add vinegar.You must be patient during the process of beating egg whites.Beat until it has a small tip when lifted up and will not fall off.

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  3.This is what it looks like inside the oven for twenty minutes

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  4.Baked

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  5. Regarding the importance of beating egg whites, let me show you a comparison picture before.The ingredients are all the same, but there is such a difference when baked.(The egg whites must be beaten well)

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  6. Cut the cake into three layers, it’s useless The cake cutter looks good

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  7. (The step of whipping cream, fragrant It’s in there too! ) After whipping the cream with powdered sugar, start with a layer of cream and add fruits, then another layer of cream with fruits, spread cream on the last layer, and smear Oreo cookie crumbs on the edges.(The ratio of powdered sugar to cream can be based on your personal preference for sweetness)

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  8. Decorate the edges first, then start laying strawberries in the middle, feel free to play.The adults at home don’t like it to be too sweet, so they put the kiwi fruit alone, so the sour and sweet flavors go together! I actually had a lot of ideas in my head when I was preparing to put the fruit on top, but when I put the fruit on top of the cake, everything just fell into place.After the fruit was spread all over, I felt very satisfied overall!

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  9. Gently place the prepared chocolate decoration and sift over the powdered sugar embellishment.(I bought a chocolate pen and drew on a plastic scraper.It hardened in a few seconds.Gently bend the scraper and the simple chocolate decoration can be removed)

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  10.Keep up the good work and feel great! Let’s all come to Xiangha to study together!