low gluten flour
Black and white jet cream
|half a bottle|
moisture-proof powdered sugar
Can’t roll a cake roll This Strawberry Cream Slice Cake is easy to make!
Combine corn oil and milk with a hand whisk to emulsify.
Sift the low flour into the buttermilk mixture and mix well.
Knock in the egg yolks and refrigerate the egg whites for later use.
Mix until a smooth paste is formed.
Add the granulated sugar to the egg whites in three additions, beating until the whites have reached 80% (small hooks).
Mix the egg white and egg yolk batter in three layers using a tossing motion to produce a fine cake batter with no visible air bubbles.
28×28Lightly grease a square baking pan with a thin layer of corn oil, pour in the cake batter and lightly shake to remove any air bubbles.
Preheat the oven to 150 degrees Celsius and cook on medium-low and high heat for 30 minutes.
Cover with parchment paper and let stand for 2 minutes.
Remove from the oven and cut flat all around.
Wash 8 strawberries and cut into 2-3mm thick slices.
Slice the cake into 3 equal pieces.
Take one cake slice and squeeze the cream on top.
Smooth out the top with a spatula.
Place the drained strawberry slices on top.
Repeat steps 13-15 to make the cake.
Divide the cake evenly into 5 small pieces.
Decorate with strawberries.
Sift the surface with moisture-proof powdered sugar.