1. Prepare the materials, mix the powder and sieve
2. Separate the egg whites and add 20 grams of fine sugar
3. Beat the egg whites until they have a big hook
4. Put 15 grams of fine sugar in the egg yolk
5. Stir the egg yolks and pour them into the meringue
6. Whisk evenly with a whisk, or stir with a spatula
7. Sift into the powder
8. Stir evenly
9. Put the batter into a piping bag, and squeeze out a round piece on the baking tray, about 6~7 cm in diameter
10. Put it in the middle of the oven at 170°C for 10 minutes. After taking it out, use a scraper to remove the cake slices. Put a piece of oil paper on each cake and let cool
11. Mix the whipped cream with icing sugar until it is distributed, put it in a piping bag, squeeze a piece of whipped cream in the middle of the cake slice, then gently fold it up with the oil paper with your hands, and squeeze a layer of cream on the cake slice
12. Decorate with sliced strawberries and sugar needles on the surface
Tips:The cake is an oil-free egg-separating sponge cake. Each piece of cake is charged with a piece of greased paper. The greased paper is slightly larger than the cake. You can hold the greased paper when squeezing the cream.
