1. The materials are prepared for weighing for later use, and the egg whites are separated for later use.
2. Pour the milk and salad oil into the bowl and stir well.
3. Sift the low-gluten flour and pour it into the milk salad oil and stir well.
4. Add egg yolks in portions and mix well.
5. Add lemon zest and 1 tablespoon of lemon juice and mix well.
6. Put the egg whites in an oil-free basin, stir until coarsely soaked, add fine sugar in three times and stir until the lines can be pulled out.
7. Take 1/3 of the egg whites into the cake batter and cut up and down.
8. After mixing well, pour all the cake batter into the egg whites, cut and mix evenly.
9. Preheat the oven at 180 degrees, pour the cake batter into a baking tray lined with greased paper, shake it to eliminate air bubbles, put it in the middle of the oven and bake for 20-25 minutes. Immediately after baking, tear off the greased paper and wait for it to cool.
10. After the cake slices have cooled, cut them with a mold and put them on a plate for later use.
11. Put the gelatine powder into 2 tablespoons of hot water and heat it over water until it melts.
12. Pour whipped cream into a basin and add powdered sugar.
13. Pass it to 60% of hair and show fine lines.
14. Pour in lemon zest, lemon juice and gelatin liquid and mix well.
15. The mixed mousse filling is slowly scooped into the mold with a small spoon.
16. When it is full, hang the surface flat with a knife.
17. Shake it to eliminate air bubbles and put it in the refrigerator for 4-5 hours.
18. Finished product.
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