1. Separate the egg white and egg yolk; add lemon juice to the egg white and stir with an electric whisk until the whisk has an upright and firm tip
2. Whisk the egg yolk with sugar until it turns white, add milk and oil and continue to mix evenly; sift in low-gluten flour, stir evenly by cutting and mixing, and mix into a particle-free egg yolk paste
3. Take one-third of the egg white and add it to the egg yolk paste and mix well; then add the remaining egg whites and gently scrape from the bottom of the container to mix evenly
4. Pour the mixed batter into the mold to shake out the big bubbles in the batter; preheat the oven, 165 degrees, up and down, the second to last layer, bake for 40 minutes
5. Immediately after baking, take the cake out of the oven and let it cool down. When the cake is completely cool, use a toothpick to remove it; add light cream and sugar over ice water until clear lines appear
6. The cake body is equally divided into 3 slices, spread the cream and then evenly spread the peaches; the second layer is the same method, and finally the last layer is covered
7. Spread light cream on the surface of the cake with the fruit layer, smooth the surface with a spatula; place the squeezed cream frosting, and then squeeze the words with melted chocolate
Tips:The cream must be passed through ice water to get better results.
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