1. Separate the egg white and egg yolk, and put the egg white into a basin without oil and water
2. When the egg whites make a coarse bubble, put half of the fine sugar
3. Make obvious lines and when the egg whites become fine, put in the remaining fine sugar
4. Beat at medium speed until dry foaming, lift the whisk head, when the egg white is at a small right angle, pour the egg yolk
5. Continue to pass at medium speed for one minute
6. Sift into the low-gluten flour three times, mix well each time, and then add the next flour. Be sure to stir briskly
7. Put milk, corn oil, and cocoa powder in a bowl and mix well
8. Use a rubber spatula to take some batter into the milk cocoa melt
9. well mixed
10. Pour it back into the big pot of batter and mix evenly
11. 6-inch live bottom cake mold, butter the inner wall in advance, sprinkle a layer of dry flour, and set aside
12. Pour the cake batter into the mold and shake it a few times to shake out the big bubbles inside
13. Put it into the middle layer of the preheated oven, 160 degrees, about 35 minutes
14. After the baked cake is out of the oven, shake out the heat, then buckle it upside down on the drying rack, let it cool down and release it from the mold
15. Place the unmolded cake on the table
16. Evenly divided into three layers
17. Wash the strawberries in advance and drain the water
18. Wash the blueberries in advance and drain the water
19. Take a part of the strawberry, cut in half, and use it in the sandwich
20. Refrigerate the whipped cream and fine sugar for more than 24 hours in the basin
21. Dispatch at medium speed into obvious lines and not easy to flow
22. Take an appropriate amount of cream into the piping bag
23. First squeeze a layer of cream on the outer ring of the first layer, and then squeeze some cream in the middle
24. Use a spatula to smooth it out, so it’s more even than just applying the cream
25. Randomly put on strawberry slices and blueberries
26. Put a layer of cream on it
27. Cover the second piece of cake, do it in sequence, and then cover the third piece
28. Squeeze the cream batter, then put the fruit at will
29. Decorated with a few mint leaves, it immediately adds a lot of color
30. There are a lot of fruits, I really want to eat a piece right away
Tips:The taste of sponge cake is slightly rougher than that of chiffon cake, but it is supportive, so when making this heavy cream and fruit decoration, it is better to use sponge cake as the base; cocoa powder is larger than flour and easy to eliminate So it is necessary to mix well with the milk oil mixture in advance; if the inner wall of the mold is not covered with oil and flour, it can be spread with oil paper, which is more conducive to demoulding; the amount of fruit is free to increase or decrease.
