1. Put the egg whites in a basin without water and oil, and add white vinegar.
2. 30g of white sugar was put into the egg whites three times and beaten until wet foaming.
3. Put the egg yolks in a large bowl, add vanilla extract, corn oil and water.
4. Stir well.
5. Sift in low-gluten flour.
6. Stir gently and evenly.
7. Put in one-third of the egg whites.
8. Stir evenly.
9. Pour the egg yolk paste into the remaining egg whites.
10. Stir evenly.
11. Pour the cake batter into an 8-inch live-bottom cake mold and shake off the large bubbles.
12. Preheat the oven and heat up and down to 190 degrees for about 25 minutes.
13. Keep the baked cake upside down and let cool, and cut into two pieces.
14. Put the whipped cream in a large bowl, add the remaining 20g sugar, and beat at high speed.
15. Send it to piping state.
16. First take a slice of cake and spread a layer of cream.
17. Arrange the diced fruits.
18. Cover another piece of cake, spread the cream evenly, and the foundation of the cake is ready.
19. Put butter, cocoa powder and chocolate beans in a bowl.
20. The insulation water melts.
21. Stir well.
22. Spread a circle around the cake to form a natural drip.
23. Put fruits on it.
24. Decorate with a little sugar beads.
25. Haha~
26. Let's eat~
Tips:1. The amount of fruit in the cake base is not included in the amount of fruit decoration.
2. The oven settings are for reference only.
