Скачать или смотреть ☕️🍒Soft sponge cake filled with tangy yangmei (Chinese bayberry) cream and fresh, juicy lychee.

Tap the link to get baking mold 💓

PART 1. Cake Sponge
Corn oil: 50g
Milk: 70g
Cake flour: 60g
Eggs: 5
Granulated sugar: 60g
Lemon juice: 5g

PART 2. Waxberry Cream
Whipping cream: 250g
Granulated sugar: 10g
Waxberry jam: 60g

Steps:
1 Emulsify corn oil and milk evenly,then add the sifted the cake flour, mixing until no dry flour remains.add egg yolk mix well.
2 In a mixing bowl, whip the egg whites, sugar, and lemon juice until soft peaks form. Fold 1/3 of the meringue into the egg yolk mixture, then fold everything back into the remaining egg whites. Mix until well combined.
3 Pour into a mold, smooth the surface, and gently tap to remove air bubbles.Bake at 160℃ on the top heat and 140℃ on the bottom heat for 30 minutes.Once baked, remove from the mold and invert to cool.
4 Place 200g of cream on it, smooth the surface,roll it up and freeze for 1 hour.Cut into 4cm pieces and decorate.
5 Waxberry Cream:Mix whipping cream, granulated sugar, and waxberry jam, then whip until it reaches 90% stiffness.

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