Wednesday, October 7, 2009

How to make a Cream Cake

Five Eggs; Sugar 60g for whipping egg white; All purpose flour 85g; Corn Oil 40g; Milk 40g; Sugar 30g(for egg yellow) Heavy whipping cream.


1、Separate egg white and egg yellow. Make sure the beater and bowl should be absolutely clean for egg white.

2、Add 20g sugar when you see bubbles appear. Add another 20g sugar when you see the egg white begin to be creamy. Add the last 20g sugar when you can see the track of the beater.

3、Beat a little more time. When you hold the bowl upside down, the egg white does not fall, then you are done!

4、Add 30g sugar to the 5 egg and blend slightly. DO NOT beat the egg yellow to creamy.

5、Blend the mixture in step 4 with 40g corn oil and 40g millk. Then add 85g all purpose flour. Blend slightly till completly mixed.

6、Add 1/3 of the beated eggwhite to the mixture in step 5. Blend slightly till well mixed(move up and down not in circle).

Move the mixture to the bowl that holds the rest of the eggwhite.

Blend the same way(move the spoon up and down) till completly mixed.

7、Remove the mixture to the cake pan.

Shake the pan a little bit to shake the air out of the mixture. Smooth the surface.

Bake at 345° for 20-30 minutes (depending on your oven).

Remove from pan to wire rack, and let cool upside down until completely cool.

This is the cooled cake! Remove the cake from pan. It is ready to make the cream cake.

8.Make the cream!

Remove the heavy whipping cream to a cold glass bowl. Beat heavey whipping cream at high speed with an electric mixer until creamy.

9. Decorating the cake with the cream! You may decorating anyway you like!

Tast SOOOOOO GOOOOOOOD!!!!!!ENJOY!!!!!!!!!!!!!