How to make six-inch strawberry cream cake

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  1.Prepare all materials

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  2.Open the eggs and divide the egg whites and yolks into two plates.里

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  3. Add milk, corn oil and 15 grams of sugar to the egg yolks with a manual whisk Mix well

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  4.Sift in low-gluten flour and a little baking powder

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  5.Mix into batter and set aside

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  6. Add a few drops of lemon juice to the egg white and use an electric egg beater to make fish eye bubbles

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  7.Add sugar and continue to create texture

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  8.Beat until the cream can be pulled out into sharp corners

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  9. Preheat oven to 150 degrees.Add one-third of the meringue to the batter and mix well

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  10.Finally Quickly stir all the egg whites into a stir-fry method

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  11. Pour into the mold and vibrate hard.Let the big bubbles disappear

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  12. Bake the lower layer at 150 degrees for 45 minutes p>

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  13.After baking, take it out and drop it upside down from a height of 30 cm to cool

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  14.Let cool and then remove from the mold, now it is a six-inch chiffon



15. Take the cream out of the refrigerator, add 30 grams of sugar to make a cream, and cut the required fruits

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  16.Use a saw blade to cut the cake into two pieces, cover one piece with cream and add diced dragon fruit, and the other Cover it with a little cream

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  17. Take the remaining cream and smooth it on the surface of the cake.Decorate with strawberries and some diced dragon fruit

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  18.The awesome fruit cake is finished , share it with your friends

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  19.The slices look very appetizing