1. Break up the egg yolks, add milk and salad oil, draw a "Z" and stir them until there is a layer of fine foam on the surface, that is, the emulsification is complete.
2. Sift in low-gluten flour, draw "Z" with a manual whisk, stir until it becomes smooth and smooth, and set aside for later use. At this time, the oven can be preheated to 170°C.
3. Add powdered sugar to the egg whites 3 times and beat until dry and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until you feel obvious resistance. When you lift the whisk, the tip of the tip hooks can.)
4. Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly with a rubber spatula.
5. Pour it back into the meringue and continue to mix evenly until no trace of egg white is visible and the batter is smooth and smooth.
6. Pour the batter into the mold, smooth it slightly with a spatula, and shake it twice.
7. Put it into the preheated oven, heat up and down at 150°C, and bake for 45 minutes.
8. After being out of the oven, it shook twice and let it cool down.
9. Cut the fruit into small cubes. After the cake cools, it is demoulded and divided into three evenly. Whip the whipped cream until lines appear.
10. Take whipped cream and put it on the cake slice, use a spatula to smooth and evenly put the diced fruit, and then cover the cream, and repeat until 3 slices of cake are finished.
11. Spread a layer of light cream on the sides and top of the cake base to cover the cake base. Then wipe the side. When wiping the side, the spatula is perpendicular to the body of the cake, the blade is close to the side, and the decorating table is turned so that the side will gradually become flat.
12. Use a toothpick to pick a little red pigment, add it to the remaining whipped cream, and send it to the piping state.
13. The pink whipped cream is put in a piping bag, decorated with a piping mouth, and decorated with a doll.
14. Refrigerate the finished cake for one hour before cutting it.
Tips:1. The recipe is the amount of a 6-inch anode cake mold.
2. The egg-beating bowl containing the egg whites must be clean, free of water and oil.
3. In summer, after the egg whites are well separated, they can be frozen in the refrigerator together with the egg-beating tray, and then take out after the egg yolk paste is made, so that the low-temperature egg whites are easy to beat, and more delicate and stable.
4. When mixing the egg yolk paste and meringue, remember to use the method of mixing, not to draw circles to avoid defoaming.
5. When baking and the temperature, please adjust according to the temper of your own oven. I use Joyoung.
6. Be sure to wait until the cake is completely cooled before unmolding, otherwise the cake will easily collapse.
7. Matters needing attention when sending whipped cream: First, send it over ice water. Second, whipped the whipped cream as low as possible, so that the whipped cream is more stable and more delicate.
