Plant-Based Cream Icing Decorated Cake

Name: Plant-Based Cream Icing Decorated Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1.75 kg low-gluten flour; 2.7 kg eggs (cracked, yolks and whites separated into two containers); 2.36 kg fine white sugar (1.3 kg mixed with salt for later use); 870 g salad oil (poured into the center of the flour); 140 g milk powder (dissolved in water); 35 g salt (mixed with fine white sugar); 70 g baking powder (mixed with flour and sifted evenly); 17.5 g vanilla essence; 10 g cream of tartar (placed in mixing bowl with egg whites); 1.14 kg water (used to dissolve milk powder); to taste plant-based cream (compound ingredient for icing and filling)

A piped decorated cake featuring a chiffon cake base, with non-dairy cream spread over its surface.

1h 0m

Medium

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Ingredients

low-gluten flour 1.75 kg

eggs (cracked, yolks and whites separated into two containers) 2.7 kg

fine white sugar (1.3 kg mixed with salt for later use) 2.36 kg

salad oil (poured into the center of the flour) 870 g

milk powder (dissolved in water) 140 g

salt (mixed with fine white sugar) 35 g

baking powder (mixed with flour and sifted evenly) 70 g

vanilla essence 17.5 g

cream of tartar (placed in mixing bowl with egg whites) 10 g

water (used to dissolve milk powder) 1.14 kg

plant-based cream (compound ingredient for icing and filling) to taste

Instructions

Batter preparation

Crack cleaned eggs, separate yolks and whites into two separate containers; dissolve milk powder in water. 2. Mix flour and baking powder, sift evenly, combine 1.3 kg of fine white sugar and salt evenly and put into a mixing bowl. 3. Pour salad oil into the center of the dry ingredients, pour egg yolks on top of the salad oil, then add the milk-water mixture. 4. Use a paddle mixer to stir at medium speed for 3 minutes, add vanilla essence and stir evenly to make the yolk batter. 5. Mix egg whites with cream of tartar, beat at medium speed to soft peak stage, add the remaining fine white sugar and continue beating to stiff peak stage (egg whites form sharp peaks that stand upright when the bowl is tilted). 6. Take 1/3 of the egg white batter and add it to the yolk batter, mix gently, then pour in the remaining 2/3 of egg white batter and mix gently until combined.

Molding

Pour the batter into molds to half or 2/3 full. Molds can be round pans, square pans, and other shapes.

Baking

Set oven temperature to 170°C, bake for approximately 20 to 35 minutes. Adjust the top and bottom heat according to the actual oven temperature.

Icing preparation

Pour the plant-based cream into a mixing bowl, start mixing at low speed then increase to high speed, and whip until fluffy.

Trimming and slicing cake layers

After the cake base cools, use a knife to trim off the charred surface, cut it in half horizontally to get two round cake layers. Place the light yellow inner side of the cake layers facing up, adjust the thickness as needed, ensuring consistent thickness for all layers.

Adding filling

Spread a layer of plant-based cream sauce between the two cake layers, the filling layer is approximately 0.5 cm thick.

Coating and sealing edges

Scoop a spoonful of plant-based cream sauce onto the cake layer, use a long spatula to evenly spread the sauce over the entire surface and sides of the cake, the coated surface should be smooth and flat.

Icing decoration

Cut greaseproof paper into triangles and roll them into horn-shaped piping bags, trim the tip of the horn and insert a piping nozzle, scoop in plant-based cream sauce, twist the top of the bag tightly to seal. Pipe various patterns or flowers as needed, and decorate with assorted fruits. For mass production, ready-made piping bags can be used.