Main Ingredients:
Cake Flour: 105g; Eggs: 5.
Additional Ingredients:
Granulated Sugar: 110g; Milk: 40g; Corn Oil: 60g; Whipping Cream: 200g; White Vinegar: 3 drops; Salt: 1g; Food Coloring: 3 drops; Canned Pineapple: as needed.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Step-by-Step Cooking Instructions for Spring Plum Blossom Cake
Beat egg whites with white vinegar, salt, and 60g of sugar in 3 additions until stiff peaks form.
Beat egg yolks with 30g of sugar until well combined, then gradually add corn oil and milk, and mix well.
Sift cake flour into the egg yolk mixture and mix well.
Combine thoroughly.
Gently fold in 1/3 of the egg whites into the egg yolk mixture until well incorporated.
Pour the batter into the remaining egg whites and fold gently until well mixed.
Pour into an 8-inch chiffon cake pan, tap a few times to remove large air bubbles.
Bake in the lower rack of the oven at 150 degrees Celsius, top and bottom heat, for 60 minutes.
Once baked, immediately invert the cake onto a cooling rack and let it cool completely before unmolding.
Split the chiffon cake into 2 layers.
Whip 200g of whipping cream with 20g of sugar.
Whip the whipping cream until stiff peaks form.
Cut the canned pineapple into small pieces.
Take one cake layer, spread whipped cream, and place pineapple pieces on top.
Place the other cake layer on top.
Spread whipped cream on the surface.
Use a bamboo skewer to draw plum blossom branches.
Add green food coloring to a small amount of whipped cream, place it in a piping bag, and pipe out the branches.
Use pink whipped cream to pipe out plum blossoms.
