Six-Inch Chiffon Cake

Six-inch chiffon cake
One

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Seaweed

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Appropriate amount

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Dried meat floss

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Appropriate amount

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Yellow peach

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Appropriate amount

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Strawberry

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Appropriate amount

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Kiwi

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Appropriate amount

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Dragon fruit

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Appropriate amount

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1. Prepare various fruits and Kewpie sweet salad dressing, and cut the fruits into evenly sized small pieces.

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2. Add 1 tablespoon of Kewpie sweet salad dressing to the fruits and mix well.
3. Stir evenly and set aside.

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4. Tear the initial water seaweed into small pieces, place them on a baking tray lined with parchment paper, and bake in the oven until crispy.

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5. Grind the baked seaweed into fine crumbs and add them to the meat floss.

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6. Mix well to form seaweed meat floss, and set aside.

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7. Prepare a chiffon cake.

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8. Cut the cake in half horizontally, and evenly spread fruit salad on the bottom layer.

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9. Cover with the other cake slice, gently press to ensure it adheres well.

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10. Apply a thin layer of Kewpie sweet salad dressing on the top and sides of the cake.

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11. Evenly coat with the seaweed meat floss crumbs.

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12. Finally, fill a piping bag with an appropriate amount of salad dressing, pipe small flower shapes on the cake surface, and garnish with fruits.

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