How to make black rice cream cake

• 

  1.Weigh the ingredients and separate the egg whites and egg yolks.

• 

  2.Water, corn oil and salt.

• 

  3. Stir until emulsified and no oil stars can be seen at all.

• 

  4. Sift in low-gluten flour and black rice flour, and stir evenly in a straight line until you see Just less than dry flour will do.

• 

  5. Add egg yolk to black rice paste and stir evenly in a straight line, set aside.

• 

  6. Add white vinegar and one-third of the powdered sugar to the egg whites and beat with an electric egg beater.

• 

  7. When beating to a rough foam, add one-third of the powdered sugar and continue beating.

• 

  8. When beating to a fine foam, add the remaining one-third of the powdered sugar and continue to beat..

• 

  9. Beat until wet foam is formed.Lift the egg beater and there will be a big bend.The hook is wet whipping.

• 

  10. Add one-third of the beaten egg whites to the black rice paste and mix well.

• 

  11.Pour all the black rice paste into the remaining egg whites and mix well.

• 

  12. Cover a baking sheet with oil cloth, pour the cake batter into the baking sheet, and shake out big bubbles , preheat the oven in advance, 150 degrees, 20 minutes.

• 

  13. Place the baked cake upside down on the drying net, tear off the oilcloth while it is hot, and place it on the drying net.Once cool, cut into equal-sized slices.

• 

  14. Take out the whipping cream from the refrigerator and beat it at low speed until the texture is clear and does not disappear..

• 

  15.Put the cream into a piping bag with a floral nozzle, and squeeze it evenly onto a piece of cake superior.

• 

  16. Place the second piece of cake aligned on all four sides, and squeeze some cream on the surface of the cake.Add some fruits as decoration, and the delicious black rice cream cake is completed.