1. Separate egg yolk and egg white from eggs, pay attention to the container to be clean, water-free and oil-free
2. Stir the water in the egg yolk, corn oil, 10g of fine sugar, and mix it completely
3. Sift into low-gluten flour
4. Use a manual whisk to make a paste without particles
5. Whisk the egg whites with an electric whisk, add 20g of fine sugar in portions
6. Hit the wet foaming state
7. Take 1/3 of the egg whites into the egg yolk paste
8. Pour the remaining 2/3 of the egg whites into it
9. Stir evenly, mix completely, pour into 6 inch chiffon cake mold
10. Put it in the preheated oven, bake the upper and lower tubes at 110 degrees for 35 minutes, and turn at 150 degrees for 25 minutes
11. After baking, take it out and let it cool and demould
12. Divide the cake into 4 slices
13. Add 2 tablespoons of sugar to the whipped cream to beat, prepare the fruit and cut into small cubes
14. Use push-to-le mold to press out the small circle, and stuff it into push-to-le
15. A layer of cake, a layer of cream, and a layer of fruit are repeated in this order to complete.
Tips:You can mix it with your favorite fruit or dried fruit in the middle
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