Angry Birds Cake

Flavor: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Easy.

Angry Birds Cake Cooking Steps

Sponge cake ingredients: flour, eggs, oil, sugar.

Pour egg whites and sugar into a grease-free and water-free bowl, beat until fluffy.

Beat until it reaches this consistency, (lift the whisk slowly and the peak should hold).

Sift the beaten egg mixture into the low-gluten flour, fold from bottom to top until well combined. (Do not stir in circles, as it will deflate the mixture).

Pour the prepared oil into the egg mixture and fold evenly, preheat the oven to 180 degrees Celsius at this point.

Pour the cake batter into an 8-inch mold, gently tap the mold on the counter a few times to remove air bubbles from the batter.

Place the cake batter in the preheated oven and bake at 180 degrees Celsius for 30 minutes, then remove from the oven.

Let the baked cake cool and remove from the mold.

Cut the cake into 3 layers and set aside. Now, start whipping the cream.

Pour 500g of cream into a bowl, place it over ice water, and whip.

Take a small amount of cream, mix with a few drops of red food coloring, and fill a piping bag for decoration.

Place one cake layer on a turntable, spread with cream.

Add some fruits and cover with the second layer, repeat the same steps with the final layer on top.

Spread cream over the entire cake.

Pipe on red cream first.

Finally, pipe on white cream to create the face of the bird. Finish by adding chocolate eyes, eyebrows, and mouth. Note: The mouth is made with white chocolate mixed with yellow food coloring.