Traditional Chinese Medicine Medicated Diet Recipe Book

3. Whip the egg whites: place the 8 egg white in the clean mixer bowl, beat on high until

white and frothy, slowly add the sugar a bit at a time, once the mixture is clings, it is

ready combine the egg yolks and egg whites

4. Introduce the egg yolks to the egg white mixture, and fold them in with spatula

Tips: make sure do not over-mix

5. Complete the batter
   
   
   1. combine the flour, the cornflour and chestnut flour in sieve
   
   
   2. using your hand slowly sift it into the mixture, sifting the flour will make the cake
      lighter
   
   
   3. fold together without over-mixing
   
   
   4. add the melted butter and combine
   
   
   
   


6. Bake
   
   
   1. using rubber spatula, transfer the butter into spring form pan, spread the butter
      evenly with the spatula and shake pan to remove air
   
   
   2. put the cake in oven to bake for about 30 min
   
   
   
   


7. Remove the cake
   
   
   1. test the cake to see if it is ready, insert a wooden skewer to the center of the
      cake, the cake is ready if the skewer comes out butter-free
   
   
   2. set aside to cool before removing from the pan
   
   
   3. once the cake turns to cool, using very sharp knife and running around the
      edge of the cake
   
   
   4. remove the spring from the pan
   
   
   
   

Take the same steps to make the second same spongy cake

8. Decorate the cake:
   
   
   1. remove the superficial layer (the brown portion) and the bottom layer (the brown
      portion)
   
   
   2. apply the chestnut jam on the top of one spongy cake, then put the second spongy
      cake on the top of this cake
   
   
   3. Combine whipping cream, the 1 tablespoon sugar, and the 1 tablespoon sherry in
      the chilled bowl. Beat on low speed until soft peaks form. Spread on top and sides
      of cake.
   
   
   4. Top with fruits (strawberry, kiwi and so on) and served