Cherry Cream Birthday Cake

Flavor: Sweet; Technique: Other; Time: One hour; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Cherry Cream Birthday Cake

Start by making an 8-inch chiffon cake. Place 5 egg whites in a clean bowl, add a few drops of lemon juice.

Add 60g sugar in 3 batches, beat until stiff peaks form, then refrigerate. Preheat the oven to 140°C at this point.

Combine 5 egg yolks, 70g milk, 30g corn oil, 1g salt in a bowl, lightly mix with a whisk, then sift in 90g cake flour, mix until smooth yolk batter without lumps.

Gradually fold egg white frosting into the yolk batter, mix gently until well combined to form cake batter.

Pour the cake batter into an 8-inch round pan.

Place in the lower rack of the oven, bake at 140°C for about 50 minutes. (In winter, I bake at 150°C for 50 minutes, adjust according to your oven).

After baking, let it cool completely, then slice into 3 layers, they may not be even in thickness.

Wash cherries, pat dry with kitchen paper, dice peaches, set aside. (This step can be done while the cake is baking).

Whip 500g heavy cream with 50g powdered sugar until stiff. For a refreshing taste, add a few drops of lemon juice. Use the whipped heavy cream for filling and frosting.

Layer the 3 cake slices, filling between layers. The filling order is: heavy cream, peaches, heavy cream. A thin layer of heavy cream is enough to avoid being too rich.

After filling, start frosting the cake, even if it’s not perfect, the cherries will cover it up. Use a 6-tooth piping tip to pipe small flowers around the cake.

Try to smooth it out, if it’s not perfect, the cherries will hide it. Place cherries in the center.

Wrap the cake with a mousse ring, tie a ribbon, and decorate with sugar beads.

For kids, no artificial colors, still quite stylish!