Strawberry Cream Cake Recipe

Ingredients for Strawberry Cream Cake: Eggs – 5, Granulated Sugar – 50g, Milk – 50g, Cake Flour – 50g, Corn Oil – 50g, Lemon Juice – to taste, Whipped Cream – 420g, Sugar for Whipped Cream – 35g, Strawberries – to taste grams, Sugar Pearls – to taste.
Method for Strawberry Cream Cake: Step 1: Stir milk and corn oil until emulsified, sift in cake flour and mix until no dry flour remains, add egg yolks and mix until smooth, add lemon juice to egg whites. Step 2: Add granulated sugar in three parts and whip until a small hook forms. Step 3: Pour into a 28×28 baking tray, level the surface, and place in a preheated oven. Bake at 150°C for 30 minutes using a Cass CO750S upgraded oven with top and bottom heat.

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Step 4: Easily arrange the versatile cake base. Step 5: After baking, tap the tray twice to release the cake, which can be rolled while warm into cream rolls or cake boxes. Step 6: Today, I will use it to make a cream cake. Cut evenly into four pieces, spread with cream and strawberry pieces, place a cake layer, and continue to stack in this manner. The sides can be randomly smeared with cream, and decorated with strawberries and sugar pearls.

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Step 7: It looks good and tastes delicious, and the method is incredibly simple. Cooking Tips for Strawberry Cream Cake: There are tricks to making delicious dishes, and each of my dishes has a little trick. You can search for ‘cake’ to directly view my recipes!

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