1. Use five fresh eggs to separate the egg whites from the yolks
2. Prepare an electronic scale
3. Weigh with an electronic scale
4. Prepare vegetable oil 40g
5. Prepared milk 40g
6. Use a utensil to weigh 30g of fine sugar
7. Weigh 100g of low-gluten flour with a utensil
8. Pour the milk into the egg yolks and stir well with a manual whisk
9. Put all the low-gluten flour in a single-use sieve
10. Start stirring with a rubber spatula and finally the egg yolk becomes a paste
11. Now start to make egg whites
12. Start adding fine sugar to the egg whites and beat them with an electronic whisk until sharp corners emerge
13. Pour the egg yolk paste into the egg whites in two separate steps and then flatten
14. Pour it into the mold and twist it a few times to make bubbles appear
15. Put the cake in the preheated 170 degree oven for about 1 hour and then put the cake out of the oven for half an hour (just put in the frozen layer)
16. At the same time began to beautify the fruit
17. Use orange pigment as the main color, green pigment, and put it in the decorator. All of them should be creamed and spread mango on the surface of the cake.
18. Start by inserting two cherries in the right place on the top of the mango to make two eyes of the sun, and then use colored sugar to sprinkle a part of the cake surface about the middle and lower positions.
19. Then put the cake on the plate of Hawaii’s sun colored cream cake is complete
Tips:When you eat the cake, I recommend using some jam to make it sweeter. Today, we didn’t have enough cream in our house so we couldn’t get 500 grams. We have 250 grams today, so please understand.
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