1. Weigh all the materials first.
2. Separate the egg white and the yolk of the egg. Be careful when you divide it. Never put the yolk inside the egg white, it won't work at all.
3. All the ingredients are ready, we start the first step, pour one-third of the white sugar into the egg yolk, and stir evenly with a whisk.
4. In the second step, pour the vegetable oil into the egg yolk liquid and mix well.
5. This is the egg yolk liquid after adding the oil and stirring well.
6. In the third step, add milk and mix well.
7. In the fourth step, the low-gluten flour is sieved and poured into the egg yolk paste.
8. The low-gluten flour is sieved to better mix with the egg yolk liquid and not easy to get bumps.
9. After sifting in the low powder, stir in a "Z" shape with a silica gel spatula, and generally rotate the pot while stirring. The egg yolk paste after mixing is very delicate as shown in the figure.
10. After the egg yolk paste is done, we then start to beat the egg whites. Before the egg whites are beaten, the oven can be adjusted to 170 degrees to preheat.
11. Turn the electric whisk to a low speed and start to beat the egg whites, and pour the remaining white sugar into the egg whites three times. When the egg white can't see the liquid and the thicker bubbles appear, pour one-third of the white sugar, and then continue to beat.
12. When the big bubbles are almost gone, pour in one third of the white sugar.
13. When the egg whites are beaten until the lines just appear, pour in the remaining white sugar.
14. Continue to beat the egg whites until stiff foaming.
15. Put the egg beater into the egg white vertically and lift it up vertically. When the egg white shows two small upright corners as shown in the figure. This is hard foaming, be careful not to overshoot.
16. Next, mix the whipped egg white and egg yolk paste evenly.
17. Take one-third of the egg white and add it to the egg yolk paste, and mix it evenly by turning.
18. Don't stir in a circular manner, otherwise it will easily defoam, and defoaming will cause the cake to grow low.
19. Then add one third of the egg whites to the egg yolk paste and mix well, then add the remaining egg whites to the egg yolk paste and mix well.
20. Pour the prepared cake batter into the prepared 8-inch cake mold. (The cake mold must be dried beforehand) Put it in the middle and lower layer of the oven, and bake at 170 degrees for 55 minutes.
21. The baked cake base is ready to be baked!
22. After being out of the oven, place it on the table (pad with a damp cloth) and shake it slightly, and then immediately buckle it upside down on the grill until it is completely cool, and then it can be demoulded.
23. Cake body after demoulding
24. The 8-inch cake base is divided into three even layers.
25. 500g whipped cream is whipped with sugar (the ratio of cream to sugar is 10:1). In summer, it needs to be operated in an air-conditioned room, and ice water is placed under the egg-beating bowl, so that it does not melt so quickly.
26. Put an appropriate amount of cream on the first layer of cake base and smooth it with a spatula, and spread an appropriate amount of dragon fruit.
27. Put cream on top of the fruit to smooth, and then put the second layer of cake base.
28. Repeat the steps just now, put on the cream and smooth it out.
29. I put mangoes on this layer.
30. Put butter on top of the mango to smooth, and then put the third layer of cake base.
31. Take the whipped cream from the refrigerator and use a spatula to evenly cover the cake body.
32. Then start spreading the noodles. Spread evenly on the top of the cake. There is no need to spread it too flat, because the fruit will not be visible after a while. Use a spatula to smooth the sides slowly, hold the spatula in one hand perpendicular to the bottom of the cake, and quickly rotate the decorating turntable with the other hand.
33. Next, the surface of the cake is evenly divided into thirds with a spatula.
34. In other words, it is like this, which is much more convenient than drawing with a toothpick!
35. Prepare the decorating nozzle. I used the Wharton No. 21 decorating nozzle with eight teeth.
36. Put the rest of the cream into the piping bag, first make the edges, and then fill the middle line. (Does it look a bit like Ben's logo?)
37. The bottom edge is the same as the upper one.
38. Start putting piles of fruits! Fresh mangoes are very attractive!
39. Put the dragon fruit and kiwi fruit.
40. The last step is to put on the chocolate cards, spread the tablecloth, prepare the props, and take a few photos, Oh!
41. This angle is also very beautiful!
