The Most Beautiful Cherry Season – Cherry Cream Cake

Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.

The Most Beautiful Cherry Season – Cherry Cream Cake Cooking Steps

Prepare the ingredients, separate egg whites and yolks

Start by making the egg yolk batter, add 3 egg yolks and 15g caster sugar, gently mix with a whisk, add 40g vegetable oil and 40g milk, stir until well combined

Mix low-gluten flour and cocoa powder, sift into the egg yolk batter

Gently mix to form a smooth batter

Gradually add 35g caster sugar to the egg whites in three portions, beat with a whisk until stiff peaks form, where the meringue can hold a short, upright peak when the whisk is lifted

Add 1/3 of the meringue to the egg yolk batter, gently fold from the bottom to the top with a spatula until well combined

Then pour all the batter into the meringue, gently fold from the bottom to the top until well combined

Creating a uniform cocoa batter

Pour the mixed cake batter into a 6-inch round mold, hold the mold and shake it on the table to remove large air bubbles, then place it in a preheated oven at 160 degrees Celsius for about 1 hour

The cake is full after baking

Remove from the oven, immediately invert onto a cooling rack to cool and remove from the mold

The 6-inch chiffon cake is done and can be used for various birthday cakes

Cut the cooled cake horizontally into two layers

Place the light cream in the refrigerator for 12 hours, then pour into a clean, oil-free, and water-free container, add caster sugar and beat until stiff, cut the peach into small pieces

Add a drop of pink food coloring to a portion of the cream, mix to create pink cream frosting

Place one cake layer on a cake board, then spread a layer of cream with a spatula

Evenly spread a layer of peach pieces

Spread another layer of cream, then press another cake layer on top

Cover the top and sides with cream, I didn’t smooth it much because it will be covered later, so let’s ignore that for now!

Fill the original cream and pink cream into piping bags with flat serrated and round tip nozzles, respectively

Pipe a long pink strip on the side, followed by three horizontal cream strips

Top with another pink strip

Add two more horizontal strips, ensuring the seams are well connected

Continue this pattern around the cake

Use a small chrysanthemum nozzle to pipe an ‘S’ shape on top

Use pink cream to pipe an ‘S’ shape on the bottom

Top with small cherries

And finally, the grand finale!