Main Ingredients:
Eggs: 3 (about 150g); Low-gluten flour: 60g; Cocoa powder: 5g; Sugar: 50g; Cooking oil: 40g; Milk: 40g; White vinegar: a few drops.
Additional Ingredients:
Animal light cream: 300g; Caster sugar: 30g; Pink food coloring: 1 drop; Canned peach slices in syrup: 2 pieces.
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
The Most Beautiful Cherry Season – Cherry Cream Cake Cooking Steps
Prepare the ingredients, separate egg whites and yolks
Start by making the egg yolk batter, add 3 egg yolks and 15g caster sugar, gently mix with a whisk, add 40g vegetable oil and 40g milk, stir until well combined
Mix low-gluten flour and cocoa powder, sift into the egg yolk batter
Gently mix to form a smooth batter
Gradually add 35g caster sugar to the egg whites in three portions, beat with a whisk until stiff peaks form, where the meringue can hold a short, upright peak when the whisk is lifted
Add 1/3 of the meringue to the egg yolk batter, gently fold from the bottom to the top with a spatula until well combined
Then pour all the batter into the meringue, gently fold from the bottom to the top until well combined
Creating a uniform cocoa batter
Pour the mixed cake batter into a 6-inch round mold, hold the mold and shake it on the table to remove large air bubbles, then place it in a preheated oven at 160 degrees Celsius for about 1 hour
The cake is full after baking
Remove from the oven, immediately invert onto a cooling rack to cool and remove from the mold
The 6-inch chiffon cake is done and can be used for various birthday cakes
Cut the cooled cake horizontally into two layers
Place the light cream in the refrigerator for 12 hours, then pour into a clean, oil-free, and water-free container, add caster sugar and beat until stiff, cut the peach into small pieces
Add a drop of pink food coloring to a portion of the cream, mix to create pink cream frosting
Place one cake layer on a cake board, then spread a layer of cream with a spatula
Evenly spread a layer of peach pieces
Spread another layer of cream, then press another cake layer on top
Cover the top and sides with cream, I didn’t smooth it much because it will be covered later, so let’s ignore that for now!
Fill the original cream and pink cream into piping bags with flat serrated and round tip nozzles, respectively
Pipe a long pink strip on the side, followed by three horizontal cream strips
Top with another pink strip
Add two more horizontal strips, ensuring the seams are well connected
Continue this pattern around the cake
Use a small chrysanthemum nozzle to pipe an ‘S’ shape on top
Use pink cream to pipe an ‘S’ shape on the bottom
Top with small cherries
And finally, the grand finale!
