1. Put the egg whites in a basin without water and oil, and add white vinegar.
2. Put 40g sugar in three times and beat until wet and foamy.
3. Put the egg yolks in a large bowl, add corn oil, vanilla extract and water.
4. After stirring, sift in low powder.
5. Stir gently evenly.
6. Put in one-third of the egg whites.
7. Stir evenly.
8. Pour the egg yolk paste into the remaining egg whites.
9. Stir evenly.
10. Pour into a 28*28 baking pan.
11. Preheat the oven and fire up and down at 180 degrees for about 22 minutes.
12. After baking, let it cool down and tear off the greased paper.
13. Cut it into long strips of uniform size and set aside.
14. Pour the whipped cream into a bowl, and beat at low speed until large bubbles are formed.
15. Add the remaining 10g white sugar, and send at high speed until the flowers are mounted.
16. Put the cream in the piping bag, put a piece of cake, and squeeze out the pattern.
17. Place cherries and Elizabethan melons.
18. Cover the second slice of cake.
19. Squeeze the cream and put the fruit.
20. Cover the last piece of cake and squeeze the cream.
21. I sifted another layer of ground coffee.
22. Decorate with fruit.
23. Sprinkle a little powdered sugar.
24. O(∩_∩)O haha~
25. Let's eat~
Tips:1. The amount of liquid in the egg yolk is for reference only.
2. The oven settings are for reference only.
