1. Prepare the ingredients
2. Separate the yolk and egg whites with an egg separator.
3. Pour the egg whites into an oil-free and water-free container, add a few drops of lemon juice and beat until thick foam; then add white sugar (50g) in three times and beat until hard foaming.
4. Add white sugar (30g), salad oil and milk to the egg yolk and mix well, then pour the sifted flour into the egg yolk paste and mix well.
5. Pour 1/3 of the whipped meringue into a bowl of egg yolk paste and mix well. Use a plastic spatula to cut and mix in an irregular manner to prevent defoaming.
6. Finally, pour the remaining batter into the 2/3 reserved meringue container and cut and mix with a plastic spatula.
7. Brush a layer of oil on the bottom of the inner pot of the iron kettle, pour in the batter, knock the inner pot a few times to remove bubbles, and select the "cake" function.
8. After taking it out, let it cool down, and then demould (the cake must be upside down or it will collapse).
9. Add the whipped cream to the icing sugar in batches, and spread it evenly on the cake.
10. Decorate with blueberries and mint leaves, cut and enjoy.
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