Basic Cream Cake

Ingredients:

For cake: 5 large eggs (room temperature)
                120g sugar
                120g cake flour
                 15g vegetable oil

Whip egg white with 1/2 sugar to soft peak
Whip yolk to pale with sugar and add in sifted cake flour,then oil
Fold in the whipped egg white

Grease 2 7" round cake pan, bake in pre-heated 350F oven
Should take no more than 30 minutes

Take the cake out and cool before assembling

Once cake is cool,you can peel off the top of the cake.  (this will make your life easier when you apply the cream on the cake

Now you can slice the cake to 2-3 layers as desired. Save the one slice that is flat which is for the top of the cake.

For assembling:

1/2 ltr 35% cream
3-4 tbsp sugar (add according to your taste)

Whip the cream and sugar until it is stiff. (Don't over whip and create sweet butter)
simple syrup ( 1:1 sugar:water, boiled and cool.  It is for moist the cake)
sliced fruit, berries ( filling that you like)
Cake board

Assembling:

Put the first slice of cake on the cake board, you can put a bit of the cream on the board to stick the cake slice on it
Use a brush to damp the cake before you apply the cream on the cake slice
Use a spatula to smooth the cream out
Put some of the filling and smooth it out
Put a bit of cream on top before you put the second layer of cake ( it will prevent the cake from slide down)
Once you put the last layer, use a pan and press slightly, so you will not have a dome shaped cake
Stand away and check if the whole cake is levelled.

Now masking your cake
(Some ppl like to do a crumb coating before masking)

Start by apply the cream on the top of the cake, use a spatula and smooth it until it is flat.
You can have a clean damp cloth or a pot of hot water on the side, it will prevent the cream from sticking on the spatula

Once the top is done, start on the side.

Once all sides are smoothed, you can use a cake comb to give a bit of texture

Now is all about decorating with your wild imaginations!