【Korean Flower Piping Cake】

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Easy.

【Korean Flower Piping Cake】Detailed Cooking Steps

Separate egg whites and yolks into a clean, oil-free, and water-free bowl. Add milk, corn oil, and 15g of granulated sugar to the egg yolks and mix well with a manual egg beater. Then sift in the mixed flour and stir into a smooth egg yolk batter.

Add a few drops of white vinegar to the egg whites, and add sugar in three portions, beating until stiff peaks form.

Add one-third of the egg whites to the egg yolk batter.

Gently fold until well combined.

Then pour the remaining two-thirds of the egg whites into the mixture and fold until well combined.

Pour the mixed cake batter slowly into a 6-inch cake mold, shake off the large air bubbles, and bake in a preheated oven at 150 degrees Celsius for about 1 hour on the middle and lower levels.

The chiffon cake is removed from the mold without collapsing or shrinking.

Use a cake slicer to slice the chiffon cake according to its height. Divide it into three equal parts so that it can be decorated freely without worrying about the cake being uneven. (I usually use 250g of whipped cream for a 6-inch chiffon cake. If you want to use buttercream for piping, you can use 300g of whipped cream.)

Spread buttercream on the first layer of cake, top with mango, and then spread another layer of buttercream.

Place the second layer of cake on top, continue to spread buttercream, top with mango, and then spread another layer of buttercream.

Then cover with the top layer of cake.

Spread the frosting on the cake and refrigerate it. For specific frosting steps, please see the blog: Right Angle Frosting.

Decorate the cake with flowers according to your own ideas.

Finally, decorate the cake and it is ready to serve.