How to make cream for cake

Everyone knows that a large part of the deliciousness of cake depends on cream. Therefore, the texture and taste of cream are the key to whether the cake is delicious or not. Although cream is an ingredient of cake, it is not simple to make. It is even more complicated than making cake. The instability of cream leads to many small problems in the production process. Let’s take a look at how to make cream for cakes?

1. Separate the egg white and egg yolk, and put them into oil-free and water-free bowls respectively; add a few drops of white vinegar and 30 grams of white sugar to the egg whites and start beating at a low speed until they become coarse bubbles, then continue beating slowly and quickly until you can lift the whisk and the egg whites can be pulled into curved sharp corners.

2. After the egg whites are beaten, add 60 grams of white sugar, 60 grams of corn oil, 60 grams of water, 2 grams of salt and 3 drops of vanilla extract into the bowl containing egg yolks, and stir evenly with chopsticks.

3. Sift 100g of low-gluten flour and 2g of baking powder twice, add them to step 2, and use a rubber spatula to gently stir until they become an egg yolk paste.

4. Take out 1/3 of the egg whites and pour it into the egg yolk mixture. Use a rubber spatula to gently stir evenly (using the cutting method or flipping method from bottom to top); after stirring evenly, pour all the egg yolk paste into the bowl containing egg whites, and stir evenly using the same method until the egg whites and egg yolk paste are fully mixed.

5. Pour the cake batter into the cake mold, hold the cake mold with your hand and shake it gently a few times, then place the cake mold into the second to last layer (lower middle layer) of the oven and bake at 150 degrees for 50 minutes.

6. After the cake is baked, take out the cake mold and turn it upside down on the wire rack, then demould it after cooling.

7. After the cake is baked, start whipping the cream. Pour about 200 grams of cream into a small bowl, beat with a whisk at medium speed until the cream can form a stable shape when the whisk is lifted.

8. After the cream is whipped and the cake is almost cooled, cut it into two halves in the middle.

9. Lightly apply a layer of cream, then add a little fruit (cook fresh strawberries, cherry tomatoes, rock sugar and water together for about half an hour the night before, let cool and refrigerate overnight).

10. Combine the two halves of the cake together, then slowly apply a thin layer of cream from bottom to top. Finally, use a cookie flower nozzle to pipe a few flowers and add a little fruit decoration.