1. Prepare the materials
2. Separate the egg white and yolk
3. Add sugar to the egg yolk
4. Whisk evenly with a manual whisk
5. Add the milk in three portions and mix well to make it completely blend with the egg yolk
6. Add corn oil three times and mix well to avoid separation of oil and liquid. Add the next time after the oil and liquid are completely fused each time. Don't use too much force.
7. Sift the powder (low powder and cocoa powder) twice into the egg yolk liquid, stir to form a uniform cocoa egg yolk batter, set aside. When stirring, use the method of turning and not to draw circles
8. Fresh lemon juice dripped into the egg whites
9. Use a whisk to beat the egg whites until the fish is soaked in the eyes at a medium or low speed, and add 1/3 of the white sugar
10. Whisk at medium speed or medium high speed. When the egg whites start to thicken and become milky white foam, add the remaining 1/2 of the sugar
11. Continue whipping at medium and high speed until there are obvious patterns, and the whisk will not disappear when you lift it up, add the last sugar
12. Continue whipping at medium and high speed until the tip of the whisk is lifted upright, and it becomes a dry foaming state.
13. Put 1/3 of the egg white into the cocoa egg yolk batter
14. Stir evenly, toss, don’t draw circles
15. Pour the mixed batter into the remaining egg whites
16. Stir evenly, don’t draw circles to avoid defoaming
17. Put in a 6-inch abrasive tool and shake it a few times to expel large bubbles
18. Put it in the preheated oven, put the middle layer on the upper and lower fire at 150 degrees for 50 minutes, I used a Galanz oven, and it feels that the temperature is slightly higher
19. After taking it out of the oven, shake it a few times immediately, and then buckle it upside down on the cake rack to prevent the cake from collapsing (forgot to take pictures in this step)
20. After the cake is allowed to cool, use a mold release knife to remove the cake, and cut the cake into three evenly from the side
21. Cut the fruit for the cake and set aside
22. Whip the whipped cream until you can decorate the flowers
23. Invert the top slice of the cake as the bottom, smear the whipped cream, and spread a layer of fruit
24. Fill the spread fruit with cream
25. Put the second piece of cake on top of fruit and squeeze it with whipped cream
26. Finally, decorate the surface of the cake with flowers according to your own preferences and aesthetics, and the delicious and beautiful naked cake is ready~
