Cantaloupe Birthday Cake
Take two anhydrous, oil-free pots, separate the egg yolk from the egg white, and add 20 grams of fine granulated sugar to the egg yolk.
Stir with an electric egg beater until the sugar dissolves
Add vegetable oil and mix well
Add milk and water and mix well
Sifting into low-gluten flour
Gently stir with a manual egg beater
Stir the evenly yolk paste and set aside
a few drops of lemon juice in the protein (if not, can be omitted)
Add granulated sugar when whipping the protein with a electric egg beater
Continue to whipped protein to dry foam
Pour 1/3 of the protein into the egg yolk paste and mix well with a squeegee.
Pour 1/3 of the protein into the egg yolk paste and mix well by cutting and mixing.
Pour the mixed egg yolk paste into the remaining 1/3 of the protein and mix well by cutting and mixing.
Pour into the cake mold
Pick up the cake mold and tap on the table to remove the big bubbles in the batter, put it into the lower layer of the 170 degree oven, and bake for about 35 minutes.
Baked cakes are taken out, and the buckles are cooled.
The cake after cooling is demoulded, and the knife is used to make a third piece.
Take one of the cake pieces and smear the whipped cream
Put the cantaloupe slices
Spread a second piece of cake, apply a layer of whipped cream, put a cantaloupe slice, and then lay a third piece of cake
Apply whipped cream on the surface and sides of the cake. The cream on the side of the cake is scraped with a serrated knife that cuts the cake, and there will be a beautiful pattern.
Put some of the whipped cream into the squeeze bag, squeeze a pattern on the edge of the cake, and then squeeze 8 flower shapes on the cake.
Dig eight honey balls to the honeydew melon and place them on the flower shape
Then spread the cantaloupe and kiwi slices into petal, and then put a kiwi fruit ball in the middle.