My husband wants to make a cake for his birthday.

Pineapple cake: 20 grams of cream, brown sugar 1 teaspoon, a can of pineapple (fresh and delicious, only three large pieces are enough, pay attention to collecting the juice that flows out), low flour 1 cup, baking powder 1 teaspoon, salt 1/8 teaspoons, eggs. Method 1. Drain the pineapple with a strainer, put the cream in a glass baking tray (I use a 9.5-inch disc) and microwave it for one minute, then evenly sprinkle the brown sugar powder on the butter, and then evenly sprinkle the pineapple on the yellow sugar, paying attention to filling the corners. 2. Beat the egg yolk and sugar together until the color changes from dark yellow to light yellow or even a little white, add vanilla extract, then sift in the flour baking powder and put it in bit by bit, and add a spoonful of pineapple juice at the same time (that is, add a spoonful and mix well and add another spoonful). 3. In addition, beat the protein with salt, and you can add some sugar until you pick up the blender and the protein sticks to it like a mountain. 4. Gently stir the egg whites into 2 with a rubber knife. Be careful not to stir. Draw in the middle, and then draw a circle, mainly because the air in the protein can't be stirred. 5. Preheat the oven to 180℃, put the prepared batter and pineapple into the original baking tray, and put them in the oven at 180℃ for 30-35 minutes, and the fragrance will soon fill the room. 6. After taking out for five minutes, draw a circle along the edge of the baking tray with a blade to separate the cake from the baking tray, find a larger tray to buckle the baking tray and turn it over to form a banana cake: vegetable oil 1 10g, brown sugar 150g, 2 eggs, 200g medium gluten flour and baking soda/kloc. Method 1. Mix low-gluten flour and baking soda powder and sieve for later use. 2. Put sunflower oil and brown sugar into a large bowl and beat with an egg beater until the sugar is slightly dispersed. 3. Add one egg at a time, beat well before adding the next one. 4. Add milk and banana puree and mix well. 5. Add the sieved powder, stir it a little with an egg beater first, then scrape it with a rubber and stir it gently. 6. Keep the next handful of broken walnuts and add other broken walnuts into the cake paste and mix well. 7. Divide the cake paste evenly into long molds with spoons (about 400g each), sprinkle chopped walnuts on the surface in advance, and bake at 175℃ for about 60 minutes until the bamboo sticks are inserted without sticking. Ice cream cake: 1 cup of sugar, 1/3 cups of butter (softened), 2 eggs, 5/3 cups of flour, 1 tsp of baking powder, 1/4 tsp of baking powder, 1/4 tsp of salt, 650. Method 1. Preheat the oven to 350F/ 175C, and spray a layer of oil on the 15* 10 inch jelly roll baking tray. 2. Add sugar to butter, and stir in electric egg beater at high speed for about 5 minutes, until the mixture is uniform. Add eggs, one by one, and beat well after adding. 3. Add baking powder, baking soda powder and salt to the flour, mix them evenly, and then add them to the butter paste in batches with buttermilk. Just add a little flour, beat it well, add some buttermilk, beat it well, and repeat it until it is finished. Add vanilla extract and almond extract and stir. Pour the batter into the baking tray and bake for about 20 minutes until the toothpick is inserted and pulled out. Let the cake cool, remove the film and refrigerate for 2 hours. 4. After taking it out, spread ice cream on the surface of the cake, cover it with plastic wrap, and freeze it in the freezer for more than 6 hours. 5. Then take out the mini-round cakes cut into 2 inches and put them on top of each other (one ice cream face up and one down). You can add two spoonfuls of ice cream or whipped cream as topping. O οヤちο Answer time 2008-06- 1 19: 54 Delete Cream Chestnut Cake This is a sweet cake with the unique sweetness of chestnuts. The cream cake made of broken chestnuts is covered with whipped cream of vanilla sugar, which is very smooth and soft. Sprinkle cocoa powder on the baked cake and decorate it with chestnuts in sugar water, and the cream chestnut cake is finished. Ingredients and flour: 4 eggs, sugar 100g, broken chestnuts 500g (canned chestnuts or boiled chestnuts with a little sugar). Cream: 200g whipped cream, 50g sugar (with vanilla). Decorations: a little cocoa powder, chestnuts in syrup, baking mold (diameter 24 cm). 1. Stir the eggs and sugar until creamy, and then add chopped chestnuts little by little. 2. Apply butter or fish oil to the baking mold. 3. Put the stirred mixture in step 1 into a baking mold and bake at 200℃ for 45 minutes. Take it out of the oven, cool it and cut everything into two pieces horizontally. 5. After the fresh cream and sugar are mixed, use a foaming machine to foam. 6. Spread the mixture of step 5 on the cake cut by two thirds to make a cream sandwich, put the cake on it, and then spread the remaining cream on the surface of the cake. 7. Finally sprinkle with cocoa powder and decorate with sugar chestnuts.