I don’t have her 30*40cm baking dish at home, so I measured it and found that it’s very close to the size of the 60L baking dish that comes with the oven. The mould is a bold application of the principle of one. It was surprising that the slightly convex bottom of the baking pan performed so well, and the 30cm wide parchment paper was just enough to hold the batter.
The square cake slices are easily sliced with a few strokes of a long serrated knife and the slices are stacked on top of each other in a natural and even layer. It’s a great way for lazy people like me to layer the cakes without the need for a layering device.
Learn the steps and you’ll be able to make a variety of new and tasty square cakes! ❤️
About 60g of eggs
white granulated sugar
|70g (10g in egg yolk)|
low gluten flour
|a few drops|
|30 g (for adding light cream)|
Fresh fruits like mangoes, strawberries and blueberries
Directions for 8 inch square birthday cake (made in 30*40 square pan or 60 litre large oven with your own baking tray)
Preheat the oven to 170°C. Separate the egg whites. Separate the egg whites and egg yolks.5 egg yolks add 10g sugar, 60g oil, 1g salt, beat well with a manual whisk. Add 60g of milk and beat well. Sift in 80g of flour and mix well.
Add a few drops of lemon juice to 2.5 egg whites and 60g of sugar in three additions, beat until the whisk lifts to a small upright angle.
3. Scrape one-third of the egg white batter into the egg yolk batter and mix quickly, then pour it back into two-thirds of the egg white batter to form a cake batter. Pour into parchment paper-lined baking pan, scraping to flatten. Place in preheated oven, remove from the oven for 20 minutes, and place on a cooling rack with parchment paper.
4. At this point, cut the fruit and whip 300g of light cream (add 30g of sugar and whip).
5. Cool the cake slices and snap them onto a new sheet of parchment paper, remove the original bottom sheet of parchment paper and snap them onto a third sheet of parchment paper. Cut in half with a long knife parallel to the short side, cut two slices stacked together. Cut out about 19-20cm sides square, the remaining two slices of cake about 10*20.
6. Put the cake paper tray on the turntable, two small cake slices spread the bottom layer, spread the cream thinly, put small pieces of mango diced, and then add cream to smooth. Cover with a square cake sheet and press down lightly to secure. Repeat until the second square is set.
7. Smooth out the top layer of cream and scrape out parallel lines with a toothed blade. Use a long serrated knife to cut off any unevenness around the cake so that the final surface is a nice square. Put the cream in the laminating bag and squeeze out the pattern you like, then place the fruit and chocolate insert to finish! ❤️
You can quickly make simple chocolate cards with a chocolate pencil. Soak the pen in hot water to soften the chocolate inside, squeeze out the base color (I use black) on a piece of parchment paper, and shape it however you like. and squeeze well into the freezer. When the base color is set, write on it with another color (for example, I use white), write on it and freeze it until it is set.
After all, the batter will be decorated with cream and fruit, so you won’t be able to tell if it’s a little uneven.
After 20 minutes, the slices are ready to bake.
After cooling, invert and tear off the bottom parchment paper. I’m in a hurry, the cake batter did not mix very fine, it does not matter ah, later all kinds of slices superimposed will basically cover up:)
Backwards over on the third sheet of oil paper.
Still has some thickness to it.
Cut through the middle of the serrated knife.
Overlap the two pieces and cut a square out, leaving the remaining two pieces to be used just later.
Once the cake base is in place, lay the remaining two slices on top of each other.
Whipped cream for the fruit. Place regular pieces of fruit around, so that the sides look better.
Smoothing: 300g of cream is not enough for this cake, so I didn’t wipe the cream on some parts. If you want to spread it faster, you can prepare more cream, 400g is enough.
The second layer is the fruit. The mangoes are not too ripe, it is better for the cake.
Place the last slice of cake on top.
Smoothen the cream, and scrape out the parallel lines with the tooth-shaped slices.
The sides are still a mess, but it doesn’t matter, I’ll have to fix it later.
Take a long serrated knife and cut downwards all around.
I asked her to try a little bit so as not to be unable to eat, but she ate it! I ate all of the pile on the right side of the photo, I can’t stop! 🙂
300g of cream is really just the right amount of cream, so when I put the last lump into the piping bag to squeeze the pattern, it was almost not enough. Two of the patterns were deformed as a result, but that’s okay, the fruit is visible everywhere!
Well, all the above flaws are well covered up, aren’t they A beautiful 8-inch fruit birthday cake is born!
First time making a square cake, took a few more pictures, please just pass if you’re too lazy to look.
Diy’s chocolate birthday cards.
Before giving it to a friend, you can also evenly sift a little moisture-proof powdered sugar on the surface. Doesn’t the cake look even cuter with snowflakes falling on it! ❤️
Once you know the basic steps of the square cake, you can make all kinds of beautiful cakes from your imagination! Whether it’s for yourself or as a gift for friends and family, it’s a beautiful gift to try! Looking forward to your beautiful photos! ❤️