1. Prepare the required ingredients
2. Separate the egg whites and yolks
3. Add corn oil and milk to the egg yolk and stir evenly, then sift in low flour and stir to form an egg yolk paste
4. Add 5 drops of lemon juice to the egg whites, beat with an electric whisk, add sugar in three times
5. Stir until the egg cage has a small straight corner
6. Divide one third of the egg whites into the egg batter and stir well. Cut and stir, don’t stir in a circle
7. Pour the beaten egg batter into the remaining egg white batter, and stir evenly with egg cream
8. Pour it into the mold and knock a few vigorously to shake out the air inside
9. Preheat the oven at 140 degrees, the lowest level, 60 minutes
10. After baking, it will be inverted, and then it will be demoulded after cooling
11. Take a cake base and cut into three pieces
12. Take a slice and put cream and mango
13. Cover with another slice, make three slices in sequence, spread cream all around and smooth
14. Add a little pink pigment with cream frosting, and squeeze out the rose flower with No. 104 flower mouth. Freeze hard in the refrigerator
15. Use decorating scissors to transfer to the top of the cake. Set it up
16. Use No. 352 nozzle to squeeze out the leaves to decorate the finish
Tips:Flowers can be decorated as you like.
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