1. Add 30g of sugar to the egg yolk, stir corn oil and milk until the sugar dissolves, sift in flour and cornstarch and mix well.
2. Put the egg whites in a clean, water-free and oil-free container, add sugar in three times, beat them until hard foaming, and the egg whites will not fall off.
3. Put 1/3 of the egg whites into the egg yolk paste and mix well.
4. Pour into the remaining 2/3 egg whites.
5. Mix quickly and evenly.
6. Pour into 8-inch and 9-inch cake molds and shake them vigorously to produce large bubbles.
7. Put it in the preheated oven and bake at 320°F (160°C) for 60 minutes.
8. Take out the inverted button and let it cool.
9. Whip the whipped cream with sugar until it does not flow.
10. Cut the cake into 2 slices (forgot to take pictures in this step), take one slice and place it on the cake tray, mix with fresh cream, and cover with diced fruit.
11. Put another slice of cake, pour in whipped cream and smooth it out.
12. Glue almond slices on the side of the cake, add 2 drops of pink food coloring to the leftover fresh cream, mix well, put it in the piping bag, squeeze the pattern on the cake, put the fruit on it, and it’s ok.
13. 8-inch.
14. 9 inches.
