1. Separate the egg white and the yolk of the egg. Be careful when you divide it. Never put the yolk inside the egg white, it won't work at all.
2. The second step is to pour the vegetable oil into the egg yolk and stir evenly.
3. Add milk to the third part and mix well.
4. Step 4 Sift the low-gluten flour and pour into the egg yolk paste.
5. After sifting in the low powder, stir in a "Z" shape with a silicone spatula, and turn the bowl while stirring. The egg yolk paste after mixing is very delicate as shown in the figure.
6. After the egg yolk paste is done, we then start to beat the egg whites. Before the egg whites are beaten, the oven can be adjusted to 70 degrees to preheat.
7. The electric egg beater modulates the low-speed gear and starts to beat the egg whites, and the remaining white sugar is poured into the egg whites three times. When the egg white can't see the liquid and the thicker bubbles appear, pour one-third of the white sugar, and then continue to beat.
8. When the big bubbles basically disappear, pour one third of the white sand sugar.
9. Put an appropriate amount of cream on the first layer of cake base and smooth it with a spatula, and spread an appropriate amount of dragon fruit.
10. This second layer contains mangoes.
11. Then start to spread evenly on the top of the masked cake to eliminate the need for flatness.
12. Next, divide the surface of the cake into three evenly with a spatula.
13. Be ready to decorate your mouth and decorate your favorite lace.
14. Start to put the fruit, first put the mango.
15. Then put dragon fruit and kiwi fruit.
16. In the last step, put the chocolate card and spread the tablecloth.
17. carry out.
Tips:1. Summer is here, after the egg yolk is separated from the egg white, you can put the egg white in the refrigerator and take it out before whisking to help the egg whites.
2. The cake size is eight inches.
