1. Cake blank material.
2. Material drawing.
3. Separate the yolks and egg whites in a basin with clean, oil-free water.
4. yolk.
5. Egg white.
6. Add powdered sugar.
7. Manually stir the egg yolks evenly.
8. Add corn oil and continue stirring.
9. Add milk and continue to stir.
10. Sift in low-gluten flour.
11. Stir up and down evenly, without particles.
12. Add a few drops of lemon juice to the egg whites, which is better to pass, or you don’t need to add them.
13. Electric whisk at low speed until large bubbles, add one-third of the powdered sugar.
14. Beat at medium speed until there is a noticeable texture. Add one-third of the powdered sugar.
15. Add another third of the sugar and beat at medium speed until it can't be lost.
16. Add one-third of the egg white paste to the egg yolk paste and stir up and down (do not stir in a circular motion to avoid defoaming).
17. Pour the well-stirred egg yolk paste into the egg white paste and continue to stir.
18. Stir up and down, pour it into the mold and shake it twice to shake out the big bubbles.
19. Put it in the preheated oven, and heat the middle layer up and down at 160 degrees for 40 minutes.
20. Cover the surface with tin foil to avoid burning.
21. Shake twice, until it cools down.
22. Demoulding.
23. The cake base is divided into three layers, and the cream is whipped in a piping bag and squeezed on the cake base, and fruit decoration is placed on the top.
24. Finished product.
25. Finished product.
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