How to make strawberry (blueberry) cream chiffon cake (8 inches)

If you often go to restaurants for convenience and end up having gastrointestinal problems or diseases, it is not worth it. For the sake of our health, we'd better learn some home cooking methods and make them at home. The recipe of Strawberry (Blueberry) Cream Chiffon Cake (8 inches) is simple and most people can learn it quickly.

1. Use a separator to separate the egg white and egg yolk (the egg white should not touch the egg yolk, and there should be no water in the egg white basin)

2. Add fine sugar A to the egg yolk and stir until the fine sugar melts.

3. Add corn oil and milk to the egg yolk bowl and stir well.

4. Sift in the low-gluten flour (you can also add a little baking powder when sifting in the low-gluten flour) and stir evenly, and the egg yolk paste is ready.

5. Start beating the egg whites, which is very important for chiffon cake. Beat at low speed until coarse bubbles appear, similar to soap bubbles. At this time, add one-third of fine sugar B and lemon juice, then turn to high speed.

6. Add one-third of sugar for the second time when beating into fine bubbles. At this time, it looks like a basin of white and very fine foam, and then it turns back to low speed.

7. When the egg white starts to have lines, it is like a bowl of cream. Add the last one-third of sugar and continue beating at a low speed! Be careful not to switch to low speed at the end and then switch to high speed again because you feel that the egg whites are not fluffy enough!

8. Once the egg whites stop flowing and become very creamy, stop beating (the consequence of over-beating is that although you can still lift a small point that does not fall over, the texture inside begins to become rough like cotton wool)

9. Add one-third of the whipped egg whites to the egg yolk paste, cut or stir until evenly mixed.

10. Continue to add one third of egg whites and mix until smooth

11. Pour the egg yolk and egg white into the remaining egg white bowl and mix until evenly mixed (you can preheat the oven at this time)

12. Pour the egg yolk and egg white into the mold, don't forget to shake out the bubbles, put it in the preheated oven, 130 degrees, middle layer, 50 minutes (my oven has four layers, so put it in the middle and lower layer)

13. When the time is almost up, you can use a toothpick to poke into the cake to see if there is any wet cake batter on the toothpick. If there is, you need to bake it for a while longer. Every oven has a different temper. Don't be lazy. Check it more often. After baking, let it cool and remove it from the mold.

14. Now it’s time to decorate the cake. Cut the cake in half horizontally and spread the jam evenly (I forgot to take a photo of this step…) Then whip the whipped cream until it stops flowing.

15. Put the whipped cream into a piping bag and you can create your own style. Just add some fruits on top. ^_^

16. Check out the blueberries (I didn’t buy any blueberries this season so I used grapes instead =_=)

It should be said that everyone knows the importance of diet to themselves. Although the method of Strawberry (Blueberry) Cream Chiffon Cake (8 inches) is easy, it makes everyone who has eaten it give it a thumbs up.