Today we are going to make a fluffy, soft, sweet but not greasy cake with chocolate aroma and cherry decoration. The cake has a light texture, is covered with whipped cream, and is decorated with fresh cherries and chocolate chips.
It is suitable for afternoon tea, special days or birthday cakes. The best thing is that we use common ingredients at home, the steps are clear, and it can be completed without any basic knowledge.
Required materials (6-inch cake)
Cake body materials:
- 2 eggs (separate egg whites and egg yolks)
- 20 grams of white sugar (for egg whites)
- 30 grams of milk
- 40 grams of chocolate condensed milk (can add sweetness and aroma)
- 30 grams of cooking oil (vegetable oil such as corn oil or rapeseed oil)
- 1 gram of white vinegar (or lemon juice to help stabilize egg whites)
- 50 grams of low-gluten flour
Cream decoration materials:
- 150 ml of animal fresh cream
- 10 grams of white sugar (for whipping cream)
- 10 grams of milk powder (optional, for increased stability)
Surface decoration:
- Several fresh cherries (pitted, whole or halved)
- Appropriate amount of dark chocolate chips or chocolate rice
Step 1: Separate egg whites and egg yolks
Separate the egg yolks and egg whites of 2 eggs and put them in two clean, water-free containers. Note: The egg white bowl must be oil-free and water-free, otherwise it cannot be whipped.
Step 2: Make egg yolk paste
1. Use a manual whisk or an electric mixer to stir the egg yolk until the color becomes lighter.
2. Add 30 grams of milk and 30 grams of cooking oil in turn and stir evenly.
3. Sieve in 50 grams of low-gluten flour and mix well in a "Z" shape. Do not over-mix.
4. Add 40 grams of chocolate condensed milk and mix evenly again to form a thick egg yolk paste.
Step 3: Whip the meringue
1. Add 1 gram of white vinegar to the egg whites.
2. After beating large bubbles with an electric mixer at low speed, add 20 grams of white sugar in 3 parts.
3. Turn to medium-high speed and continue beating until "stiff peaks" form — when you lift the whisk, the meringue stands tall without collapsing.
Step 4: Mix the egg yolk paste and meringue
1. First, take one-third of the meringue and add it to the egg yolk paste, and gently mix it with a folding method.
2. Pour the mixture back into the remaining meringue and continue to stir until there is no obvious meringue.
Tips: Move quickly to avoid defoaming.
Step 5: Mold and bake
1. Pour the cake batter into a 6-inch mold and tap the table a few times to shake out the large bubbles.
2. Place in a preheated oven, bake at 150°C for 40 minutes, and place on the second to last layer.
3. Turn it upside down and cool immediately after it comes out of the oven to prevent the cake from shrinking.
Step 6: Whip the cream
1. Add 10 grams of sugar and 10 grams of milk powder to 150 ml of animal cream.
2. Use a whisk to whip until it can be squeezed (the cream has clear lines and will not flow).
Refrigerate the cream in advance to help whipping.
Step 7: Cake shaping and coating
1. Remove the cake from the mold after it has completely cooled, cut off the bulging part on the top to make the surface flat.
2. Use a spatula to spread a layer of cream around and on the top of the cake.
3. Fill a piping bag with whipped cream and decorate.
Step 8: Decorate with cherries and chocolate
1. Place fresh cherries on the top of the cake, either whole or halved.
2. Sprinkle with appropriate amount of chocolate chips or chocolate rice to add taste and beauty.
3. Put it in the refrigerator for 30 minutes before serving, the taste is best!
Enjoy the fun of baking with us!
This cherry cake is not only beautiful, but also sweet and melt-in-the-mouth. It is very suitable for family gatherings, afternoon tea with friends or any special moments. Just follow the steps, even a novice baker can succeed. Lykkers, are you also ready to make a cherry cake of your own? Welcome to leave a message to share your finished photos or baking experience, we are waiting for you!
