1. Beat the eggs into the egg beater, add salt and fine sugar, and stir evenly with a manual whisk.
2. Heat the egg liquid to 40 to 50 degrees in water, and use an electric whisk to beat the egg liquid at high speed. Lift the egg beater, the egg liquid will drip down slowly and keep the pattern, then the beat will be successful. (It takes a long time to beat the whole egg, about 4 minutes.)
3. Turn the whisk to a low speed to sort out the bubbles.
4. Sift in the low flour and mix the batter evenly with a spatula.
5. Drain the corn oil into the batter with a spatula, and continue to mix well with the mixing technique. About 100 times.
6. Pour the batter into the mold, 8 minutes full.
7. 6. Put it into the preheated oven, 180 degrees for 20 minutes. Put it out of the oven and let it cool in the grilling net.
8. Prepare the icing sugar. Put 20 grams of egg whites into the basin and beat them up with chopsticks.
9. Add powdered sugar and stir with a spatula until it becomes thick.
10. 10. Add lemon juice little by little and mix well. When the icing is scraped up with a spatula, the dripping icing becomes flat within a few seconds, and the icing is completed.
11. Divide the frosting into 4 portions, add the coloring to each, mix well. Put it in a piping bag.
12. Decorate separately on the surface of the cake. For two different colors of frosting, wait for the base color frosting to dry before painting another color.
