Main Ingredients:
Eggs: 5; Low-gluten flour: 40g; Salad oil: 40g; Milk: 40g; Fine sugar: 80g.
Additional Ingredients:
Waffle cookies: 1 pack; Whipping cream: 100g; Powdered sugar: 10g; Pink food coloring: 2 drops; Rainbow candy: 1 pack.
Flavor: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Making Ice Cream Cake
Mix milk, soybean oil, and 30g of sugar until the sugar dissolves.
Add egg yolks and mix until smooth.
Sift in low-gluten flour and fold until smooth without lumps.
Add the remaining sugar to egg whites and beat with an electric mixer until soft peaks form.
Take one-third of the egg white mixture and mix with the egg yolk mixture, then fold in the rest of the egg white mixture until smooth and lump-free.
Transfer the batter into a piping bag.
Pipe the batter into cupcake liners, filling them about 80% full.
Preheat the oven to 150 degrees Celsius and bake for 40 minutes.
Even color, stable temperature, this gorgeous oven is perfect for this cake.
Cut the waffle cookies into triangles, or use other cookies as substitutes.
Whip the whipping cream with powdered sugar and food coloring until stiff peaks form.
Transfer the whipped cream into a piping bag.
On a cooled cupcake, pipe a swirl on top and place a waffle cookie at the bottom.
Finally, pipe a design in the middle, place a piece of rainbow candy on top, sprinkle with colorful sugar beads for a beautifully decorated creation!
