1. Separate egg yolk and egg white.
2. Put 20 grams of granulated sugar in the egg yolk bowl, stir with eggs until evenly and the sugar is completely melted; add milk and stir evenly, add corn oil in portions, so that the egg liquid and oil are integrated.
3. Sift the low flour twice and pour it into the basin.
4. Stir evenly into a ribbon-shaped egg yolk paste.
5. Add a few drops of lemon juice to the egg whites and beat at low speed until thick foam.
6. Add 30 grams of granulated sugar in three times, beat at medium speed until dry foaming, about 9 to be distributed.
7. Take 1/3 of the egg white and add it to the egg yolk batter, cut and mix evenly.
8. Then pour it back into the egg whites, quickly cut and mix evenly, pour the batter into the mold, shake it on the table a few times to expel the bubbling inside, and make the surface smoother.
9. Preheat the oven to 175 degrees, place it on the grill, put it on the middle, and bake for 25 minutes.
10. After the cake is out of the oven, wait for it to cool completely before demoulding. Cut the cake horizontally into 2 slices for later use.
11. Take out the whipped cream and pour it into a basin, add in caster sugar and beat until eighty to distribute.
12. Spread whipped cream on the bottom of the cake, spread the center to form a hill, and add yellow peach diced.
13. Repeat the action of spreading whipped cream until it looks like a hill.
14. Fold the cake slices and lightly press the surface to make the cake fit, refrigerate for about 1 hour until it sets.
15. Take out the surface of the cake and sift an appropriate amount of powdered sugar, cut into pieces and enjoy.
