1. Prepare the ingredients.
2. The egg yolk and egg white are separated in two oil- and water-free basins.
3. Add 20g of sugar to the egg yolk.
4. Stir the egg yolk and sugar well, add the milk and mix well.
5. Add olive oil and continue to mix well.
6. Sift in low powder.
7. The egg yolk paste is made.
8. Add 1/3 of the sugar to the egg white and stir to form a thick bubble.
9. Add sugar for the second time and continue stirring.
10. Add sugar for the third time and continue to stir.
11. Beat the egg white batter.
12. Add the egg white paste to the egg yolk paste 3 times and stir evenly.
13. Add the egg white paste again to the egg yolk paste and stir evenly.
14. The mixed cake batter.
15. Pour the cake batter into the mold and shake out bubbles.
16. The oven is preheated for 10 minutes, and the mold is placed in the middle layer and heated to 170 degrees for 35 minutes.
17. Take out the baked cake and let it cool.
18. Considering that there is not much piping cream left, I simply cut off the top layer of the cake.
19. Decorated with cream and sugar.
20. Add sugar to the cream and beat it.
21. Continue to send it to this state.
22. Add 2 drops of pigment to the remaining cream on the cake noodles and stir evenly, put it into a piping bag and simply decorate the flower with a toothed decorating mouth.
23. I intended to make a beautiful cake, but I didn't expect the cream to be stretched out and the amount was insufficient, so I had no choice but to make an ugly cake simply and simply (unintentionally creative). Haha, the taste is still very good.
