6-inch Chiffon Cake Base:
Eggs: 3; Milk: 50g; Corn Oil: 30g; Granulated Sugar: 40g; Cake Flour: 60g; Lemon Juice: a few drops; Kiwi Fruit Flesh: as needed.
Whipped Cream:
Nestle Whipped Cream: 500ml; Green Food Coloring: as needed; Red Food Coloring: as needed; Yellow Food Coloring: as needed.
Buttercream Frosting:
Swiss Meringue Buttercream: as needed.
Flavor: Milky; Technique: Skillful; Time: One day; Difficulty: Advanced.
Detailed Steps for Making Simple Rose Cake with Lace Border
Separate egg yolks from egg whites.
Add granulated sugar, milk, and corn oil to egg yolks, mix well with an egg beater until fully emulsified.
Sift cake flour into the egg yolk mixture.
Fold in the flour using a “cut and fold” method, do not stir in circles to avoid gluten formation.
Whip egg whites until fish-eye bubbles appear, then add 1/3 of the granulated sugar.
When soap bubble foam forms, add another 1/3 of the granulated sugar.
When patterns appear, add the remaining 1/3 of the granulated sugar.
When lifting the electric mixer, a small upright triangle forms at the tip, indicating stiff peaks.
Take 1/3 of the whipped egg whites and mix into the egg yolk mixture using a folding technique.
Pour the folded mixture into the remaining whipped egg whites.
Fold gently until well combined.
Pour the batter into a 6-inch chiffon cake pan and tap to remove large air bubbles. Preheat the oven to 140°C with both top and bottom heat.
Bake at 140°C with both top and bottom heat for 30 minutes, then switch to 150°C and bake for another 30 minutes, totaling 1 hour of baking.
Remove from the oven, release hot air, and cool upside down.
Once cooled, remove from the pan.
Divide the cake into two layers.
Prepare kiwi fruit flesh.
Whip the whipped cream.
When lifting the electric mixer, a small upright triangle forms, indicating nine-tenths whipped cream suitable for spreading.
Place the first cake layer on a tray on a turntable. Spread the whipped cream on the cake layer.
Top with kiwi fruit flesh.
Cover with the second cake layer.
Add green food coloring to a portion of whipped cream, spread it on the cake in a zigzag pattern.
Smooth the surface and create a finishing touch.
Add red and yellow food coloring to a portion of whipped cream to create orange-red whipped cream.
Use a piping bag with a star tip filled with the orange-red whipped cream to pipe out the rose design on the cake.
Pipe a lattice pattern with Swiss meringue buttercream using a piping bag.
Use a “water drop” technique to create border details.
Finally, add a cake topper to complete the decoration.
