1. Prepare the ingredients as shown in the picture. I can make three eight inches and two six inches for this amount. If you want to refer to it, you must pay attention to the amount.
2. Make two flavors, so the egg white and egg yolk are separated into two portions.
3. Add sugar to the egg white three times, and beat until the egg white is undercut and can hang on the tip.
4. The egg yolk paste is mixed with milk, corn oil, and sugar.
5. Beat until the ingredients are fully integrated and the egg yolk paste looks a bit thick and white in color.
6. Then mix with the cocoa-flavored version of flour, and the other is the original flavor.
7. Stir until there is no dry powder, remember to mix the original flavor first and then the cocoa flavor, so that the batter is more refreshing.
8. Add the meringue batter to the egg yolk batter in batches, and the cake batter is formed after mixing.
9. Preheat the stove, then add the cake batter to the cake tin.
10. Bake at 145 degrees for 60 minutes. After baking, let it cool and demould, and then divide it into three or two as you like, and then whipped cream.
11. After squeezing, add fruit to embellish.
12. Just decorate it with butterscotch as you like.
