1. Separate egg white and egg yolk, add 5g sugar to egg yolk
2. Sent to whitish
3. Whip the egg whites until thick fish eyes, add one-third of the sugar, and continue to whip
4. Whisk until there are small spikes when the whisk head is lifted, add the remaining sugar, and continue to beat until dry foaming
5. The so-called dry foaming means that it will not fall off when stuck in the whisk, and it will not fall off even if it is shaken slightly.
6. Add the egg yolk to the egg white and stir well
7. Sift in the flour and mix well
8. Preheat the oven at 150 degrees, spread a piece of greased paper on the baking pan, pile the stirred batter on the baking pan, use a spatula to spread it into a round pile, with a certain height
9. Sift the right amount of flour
10. Dip a clean knife with a little flour and press the pattern with the knife
11. Heat the middle layer of the oven to 150 degrees, lower the fire to 120 degrees and bake for 20 minutes
12. After the surface of the cake is colored during the period, I lower the temperature appropriately. The temperature difference of my oven is relatively large. Adjust the temperature to 130 degrees and 110 degrees, and bake until the scheduled time.
13. Take out the baked cake and let cool
14. Divide the cake into top and bottom pieces
15. Squeeze a little whipped cream
16. Put on the mango and kiwi diced
17. Squeeze an appropriate amount of whipped cream and cover the piece of cake on top.
18. Finished picture
19. Finished picture
20. Finished picture
Tips:The egg whites must be beaten until stiff foaming, otherwise the stirred batter will not be piled up, which will cause the baked bread to have no height
