1. We first prepare the ingredients for the chiffon cake.
2. Put 40 grams of corn oil, 60 grams of milk, 15 grams of caster sugar, and an egg yolk in a basin.
3. Stir evenly with a whisk until the sugar dissolves.
4. Sift in low-gluten flour.
5. Stir evenly with a "Z" shape with a whisk until there are no dry powder particles.
6. Add the egg yolk three times, stirring well each time, adding the second egg yolk.
7. This is the mixed egg yolk.
8. Add the egg whites to the fine sugar three times and beat them with an electric whisk until the egg whites are lifted with a big hook.
9. At this time, turn on the oven to preheat, the temperature is 170 degrees, take 1/3 of the meringue and put it in the egg yolk.
10. Mix the meringue and egg yolk evenly with the "J"-shaped mixing technique.
11. Pour the mixed cake batter into the remaining meringue.
12. Use the same mixing technique to mix evenly.
13. Put it in a 28×28 gold plate and smooth the surface.
14. Put it into the preheated oven for baking, the time is 18-20 minutes.
15. Remove the baking tray after baking.
16. Let it cool on the drying net.
17. Prepare the fruit at this time and cut the strawberry and mango into small cubes.
18. Whip the whipped cream with confectioner's sugar until it becomes grainy.
19. Put it in a piping bag.
20. Cut the cold cake into 6 portions on average, which can make exactly 3 709ml box cakes.
21. Put a piece of cake in the box and squeeze a layer of cream on the surface.
22. Spread a layer of fruit.
23. Press another piece of cake.
24. Also squeeze a layer of cream, and then spread a layer of fruit on the surface, the fruit box cake is ready.
25. Finished picture.
Tips:1. I don't use a lot of cream. If you like to eat a lot of cream, you can beat more.
2. Store the finished box cake in the refrigerator freezer, and eat it as soon as possible.
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