1. Separate the white and egg yolk in a water-free and oil-free container, squeeze a little lemon juice from the white and put it in the refrigerator to freeze for later use
2. The salad oil is heated in a pot until there is a slight bubble, then turn off the heat, sieve the low powder and twitch horizontally until there is no dry powder, pour the milk and mix well, pour in the egg yolk and mix again, then cover the egg yolk with a layer of plastic wrap to prevent Air dry, set aside
3. Take the egg whites out of the refrigerator, put in white sugar, and stir at high speed until the hook is at a large hook. Turn at low speed for a while
4. Take one third of the meringue and pour it into the egg yolk paste and mix evenly, then pour all the mixed egg yolk paste into the meringue and mix evenly
5. Put the mixed batter into a mold, shake out large bubbles, and bake it in a preheated 140°C Baicui oven for about 50 minutes
6. After the oven is out, the heat will be shaken out, and the mold will be released to cool
7. Three slices of the cake base are on average, each layer is smeared with whipped cream and then a layer of fruit
8. Spread a layer of cream on the top layer, sprinkle a little on the side, and decorate with flowers or fruits.
