Main Ingredients:
Eggs: 3; Low-gluten Flour: 50g; Cornstarch: 10g; Sugar: 40g; Milk: 30ml; Salad Oil: 30ml.
Additional Ingredients:
Heavy Cream: 300ml; Powdered Sugar: 30g; Canned Yellow Peaches: as needed; Silver Dragees: as needed.
Ingredients:
Pink Food Coloring: as needed.
Flavor: Creamy; Technique: Baking; Time: One hour; Difficulty: Easy.
Step-by-step Cooking Instructions for Rose Cream Cake
Prepare all the ingredients.
Combine egg yolks with 20g sugar, oil, and milk. Mix well.
Sift in the flour mixture.
Fold until smooth without lumps.
Add a few drops of lemon juice to egg whites. Gradually add 20g sugar in 3 portions. Beat until stiff peaks form.
Gently fold the beaten egg whites into the egg yolk mixture in 3 portions.
Fold until well combined into cake batter.
Pour the cake batter into a mold, tap to remove air bubbles.
Bake at 160°C for 30 minutes. Invert and cool after baking.
Whip heavy cream with powdered sugar until stiff peaks form.
Drain the canned peaches and cut into small pieces.
Evenly slice the cake into 3 layers.
Place one cake layer on a decorating turntable, spread a layer of cream, and add peach pieces.
Smooth the cream around the cake.
Add a drop of pink food coloring to the remaining cream and mix to create pink cream.
Transfer the pink cream to a piping bag fitted with a star tip.
Pipe small flowers evenly from the bottom of the cake. Decorate with silver dragees when finished.
