1. Prepare ingredients.
2. Add the caster sugar to the whole egg in three times and beat with an electric whisk.
3. Send it until the egg liquid will not drip down quickly, and you can write in the egg liquid without disappearing immediately.
4. Sift in low-gluten flour three times, and carefully stir up from the bottom with a spatula to make the batter and flour mix evenly.
5. Add the cheese powder and mix well. Remember not to stir in a circular motion to prevent the eggs from defoaming.
6. Stir the milk and corn oil thoroughly and mix well.
7. Slowly pour the mixture of milk and corn oil into the egg batter and stir evenly.
8. Put the paper tray into the kitchen mold.
9. Pour the cake batter into the pre-prepared paper tray, 80% full, and shake out bubbles.
10. Preheat the oven and heat up and down to 160 degrees, about 20 minutes, and the coloring is satisfactory. Insert a toothpick into the inside of the cake. After the toothpick is pulled out, the cake does not stick to it, which means it is cooked.
11. The baked cakes are out of the oven and let cool for later use.
12. Prepare whipped cream and sugar.
13. Add sugar to the whipped cream and beat until hard.
14. Put it into a piping bag.
15. Use your favorite flower mouth to squeeze out the pattern and decorate with sugar beads.
