1. Separate the yolk (a yolk was broken by accident). Pour the white sugar and stir well. Add a few drops of lemon juice to the egg whites and put them in the refrigerator freezer.
2. Add olive oil and fully emulsify with water.
3. Sift low-gluten flour.
4. Stir evenly with a spatula.
5. Whip the egg whites: add white sugar in three times, and whip until when the electric egg beater is lifted, a small triangle appears on the tip and it is wet.
6. Take 1/3 of the meringue and add the egg yolk paste, and mix well.
7. Finally, pour the egg batter into the remaining meringue and stir well.
8. Pour into the greased baking pan, lift the baking pan and turn it around to make the cake batter evenly distributed in the front, back, left and right.
9. Preheat the oven at 170°C and bake up and down at 160°C for 20 minutes. Cut off the irregular edges.
10. Prepare your favorite fruit slices.
11. Place fruit slices on the first slice.
12. Spread my own chocolate sauce (of course, the traditional naked cake is to be spread with whipped cream). I use chocolate sauce to spread it out of interest. It all depends on personal preference...
13. I cut the cake into six slices and made two.
