1. The material is weighed and reserved.
2. Beat the egg whites until dry and foamy.
3. Stir the egg yolk, corn oil and milk evenly, sift in low-gluten flour and mix well to form an egg yolk paste.
4. Add the meringue to the egg yolk paste three times and mix well.
5. Pour into an 8-inch mold.
6. Heat the oven up and down at 150 degrees for 10 minutes. The inverted button can be taken out to cool at 160 degrees in 50 minutes.
7. Divide the cake into the desired thickness and set aside the mulberry paste.
8. Use a mold to carve out the shape of a flower on the cake.
9. Add mulberry sauce to it and buckle the other slice.
10. Decorate it to make it more beautiful. .
Tips:1. Make appropriate adjustments to the temperature of your own oven.
2. The cake is out of the oven with a few shocks, which can effectively prevent the cake from shrinking.
