BMW Logo Fondant Cake ♡♡

I baked this BMW cake for my darling birthday. We had a wonderful night with this special cake made with tons of love! Happy Birthday to the one and only love of my life! You have been the best thing that could have happened to me, giving me so much laughter, so much joy and so much love. So on your birthday, I would just like to say thanks, and remind you of how very very much I love you.   ♡♡

Strawberry Chiffon Cake 草莓戚风蛋糕

Strawberry Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A)

5         Grade A egg yolk
30 g    Caster Sugar
70g     Strawberry Puree
50g     Corn oil

(B)

83g     Super fine flour

(C)

5         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar


Method:

1.  Beat A till well combined, add in B and mix well, set aside
2.  Whip C till foamy, gradually add in D and whisk until soft peak form.
3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool.

*Tip :
1) Remember don't move the cake much before it cools completely.

2) Strawberry Puree:  Blend 15 strawberry.

3)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only


Ingredient: ( for 24cm mould)

(A)

6       Grade A egg yolk
30 g    Caster Sugar
84g     Strawberry Puree
60g     Corn oil

(B)

100g     Super fine flour

(C)

6         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar



草莓戚风蛋糕

20 - 22Cm mould
材料：
蛋黄糊：
A 蛋黄 5个
细砂糖 30g
草莓糊* 70g
植物油 50g
低筋面粉 83g
蛋白霜：
A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉

做法：
1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入草莓糊，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。

*   草莓糊=１５　粒草莓打成糊。


For 24cm mould

蛋黄 6个
细砂糖 30g
草莓糊 84g
植物油 60g
低筋面粉 100g

蛋白霜：
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉