1. Pour the milk salad oil in the milk nest and heat it up
2. After cooling, sift into low-gluten flour, stir evenly with irregular
3. Add egg yolks in batches, add one and stir well and add another at most.
4. Add in granulated sugar and a few drops of white vinegar in portions. Use low or medium speed to beat the egg whites to 90%,
5. Stir the whipped egg white and egg yolk paste evenly, and pour it into the mold to vibrate the gas.
6. Bake at 160°C for 50 minutes
7. Out of the oven downside down cooling
8. Repair it after demoulding
9. Divide the cake body into two, add whipped cream and yellow peach flesh to make the fruit layer.
10. Mango diced
11. Frame the flower shape with a 6-petal flower mouth, decorate it with jam, add mango on the surface, and the cake is finished.
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