Finished dish photo of Strawberry Cake

Strawberry Cake

Ingredients

Strawberry Jam30g
Flour30g
Salt0.5g
White Vinegar1g
Eggs3
Sugar40g
Salad Oil15g
Milk10g

Steps

1

Separate egg yolks and whites into two clean, dry bowls. Start with the yolk part.

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2

Add 10g of sugar to the yolks and mix well.

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3

Add milk and mix well.

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4

Add salad oil and mix well.

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5

Add strawberry jam and mix well.

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6

Finally, add low-gluten flour.

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7

Fold until well combined and set aside.

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8

Add salt and white vinegar to the egg whites. Beat at low speed until coarse bubbles form.

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9

Add 30g of sugar.

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10

Beat until fine foam forms.

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11

Switch to high speed and beat until stiff peaks form, then stop.

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12

Pour the yolk mixture into the egg white mixture.

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13

Fold gently (do not stir in circles).

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14

Pour the batter into a 6-inch bottom-removable mold, smooth the top, and tap lightly to release air bubbles. Place in the oven.

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15

Bake at 150°C for 35 minutes in the middle rack with top and bottom heat. (Time and temperature are for reference only.)

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16

Take out and invert immediately.

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17

Unmold after cooling.

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18

Horizontally slice the cake into two layers.

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19

Spread cream in the middle and smooth it out.

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20

Cover with the second layer.

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21

Spread another layer of cream on top and smooth it out as much as possible.

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22

Decorate with strawberries, pipe flowers with a star nozzle, and add some washed, green strawberry leaves for decoration.

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23

Finally, sprinkle powdered sugar on top.

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Cooking Tips

1. Make sure to sift the flour to avoid large clumps; do not let any yolk mix into the egg whites after separation. Use a clean, dry bowl for the egg whites—no oil or water—or they won't whip properly. Eggs work best at about 20°C for whipping.\r\n2. Whipping the egg whites is the key to success. If stiff peaks that stand upright form, then you've done it right!\r\n3. Start whipping the egg whites at low speed and increase to high. Adding a pinch of cream of tartar or a few drops of lemon juice can help with stability. Ensure your whisking tools are dry—any water will prevent whipping.\r\n4. When mixing the two batters, do not stir in circles, as it will deflate the structure. Instead, fold back and forth gently.\r\n5. After pouring the batter into the mold, gently tap the mold a few times to release air bubbles.\r\n6. Inverting the cake after baking reduces shrinkage.