Strawberry Cake Strawberry Ball Cake
40g vegetable oil
40g cake flour
50g granulated sugar
2g lemon juice
400g heavy cream
40g granulated sugar
Mix vegetable oil and milk until well combined. Add in cake flour and 4 egg yolks and mix until well combined.
Add lemon juice, and 50g granulated sugar into egg white, beat until it forms soft peaks. Fold whipped egg white into the batter until just combined.
Line 28*28 cm baking tray with parchment paper or baking mat. Pour all the batter into the baking tray. Preheat the oven to 325℉(160℃) and bake for 15 minutes.
Let the cake cool down on the cooling rack.
Use a 6-inch cake ring to cut out two round cake layers, and a 4-inch cake ring to cut out 1 smaller cake layer.
Wash and chop some fresh strawberries into small cubes.
Beat heavy cream with 40g sugar until it thickens.
A layer of cake base, whipped cream, and fresh strawberry cubes, cover it with another layer of cake.
Send into the fridge to chill until set.
Cover the cake with whipped cream, and decorate with fresh strawberries.
Sprinkle with some powdered suagr.