1. First separate the 5 egg whites and egg yolks into two oil- and water-free basins. Add 30 grams of white sugar to the egg yolks and use a manual whisk to break up.
2. Add the milk and mix well, then add the corn oil in portions and mix well.
3. After mixing the flour and baking powder, sift into the beaten egg yolk paste.
4. Stir the roux until there are no particles.
5. Add a few drops of white vinegar and 1 gram of salt to the egg whites. Use a manual whisk to beat until coarsely soaked, add 20 grams of sugar, and then add 20 grams of sugar when beaten until the bubbles are fine. Clockwise, use a manual whisk to whisk at a constant speed with the strength of your wrist.
6. When the egg whites are textured and snow-white and smooth, they are elastic and strong when they are hooked up, but the tail end is slightly bent. At this time, it is wet foaming, and then add 20 grams of sugar to continue whisking.
7. Beat until the lines are more obvious and light ski-white, lift up the whisk, and the tail end is sharp and triangular. At this time, it is dry foaming. (It takes enough stamina to beat by hand, but if you insist on it, you can beat it to an ideal state. The egg whites you beat after refrigeration will be shorter than at room temperature.) The room temperature eggs I used took 1 hour to beat.
8. Add 1/3 of the beaten egg yolk paste to the egg yolk paste, and stir evenly with a spatula. Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg white paste, and stir evenly.
9. Then pour the mixed batter into the live bottom cake mold and shake it two or three vigorously to prevent large bubbles.
10. Preheat the oven to 170 degrees, bake the middle and lower layers for 40 minutes, then turn to 150 degrees, and bake for 15 minutes. (If you find that the color is a bit dark during baking, you can cover it with tin foil. The tin foil must be raised to avoid sticking to the surface of the cake)
11. After roasting, take it out and buckle immediately, let it cool for 30 minutes and then demould.
12. Pour 400 grams of Golden Diamond Non-dairy Cream into the basin.
13. Use a manual whisk to continue and vigorously beat until there are stiff, sharp corners.
14. Cut the baked cake horizontally and divide it into two pieces.
15. Put a piece of cake on the decorating table, and put a layer of whipped cream on it.
16. Spread the fruit pieces evenly. I used yellow peach slices and spread a full layer.
17. Then put another layer of cream on the yellow peach slices, cover the second slice of cake, and gently press it with your hands. Then spread the whole cake with cream and smooth the whole cake with cream.
18. Squeeze a small amount of pink food coloring into a small bowl of whipped cream and mix thoroughly.
19. Use a pattern scraper to scrape stripes around the cake, and then use a flower nozzle to squeeze out the lace on the cake. Finally, decorate the surface with various fruits and serve.
20. If you feel that something is not perfect, fill in some fruit pieces and decorate it perfectly. The tempting birthday cake is a success!
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