# Fourth Baking Contest and is Love to Eat Festival# Fresh Cream Cake
1.
Separate the egg yolk from the egg white with an egg separator and place it in a large oil-free and water-free bowl. Add white sugar in portions and beat until the egg yolk is hard and foam. Add fine sugar, gently beat with egg whipping, do not beat
2.
Add corn oil to the egg yolk and stir well, add milk and stir well
3.
Sift in the low powder, use a spatula to reproduce 1/3 of the beaten egg whites and put them in the egg yolk liquid, stir evenly with the spatula, then pour the stirred mixture into the remaining egg whites, stir evenly
4.
Pour the mixed cake batter into the mold, shake out the bubble oven to preheat 180 degrees, and the middle layer for about 35 minutes. If you don’t decorate the flowers in time, it is recommended to wrap the chiffon cake with plastic wrap to avoid air drying.
5.
Use a cake blade to make three slices of almonds and put them in a frying pan. Bake on low heat until slightly golden and blackcurrants soak in brandy for about 10 minutes.
6.
Add white granulated sugar to the whipped cream in portions, beat until it is decorated, and smear the whipped cream on the cake base. Sandwich the whipped cream, just spread it evenly
7.
The black currant uses kitchen paper to absorb the excess water, puts a piece of cake in the sandwich layer, and then smears the whipped cream
8.
Then put the soaked black currant in the middle of the sandwich, press into the whipped cream and put the last piece of cake, smear the whipped cream, first roughly spread the whipped cream on the surface, and then apply the same on the surroundings
9.
Finally, use a spatula to modify the surface to make the cake look more beautiful. After decorating, put almond slices around and decorate.
