1. Mix egg yolk with corn oil, milk, and 5 grams of sugar.
2. Stir until there are no particles.
3. Sift the low powder and add it to the egg yolk and continue to mix until there are no particles.
4. Add a few drops of lemon juice to the egg whites.
5. Stir at low speed for half a minute.
6. Add the remaining white sugar to the protein paste three times and stir until neutral foaming as shown in the figure.
7. Add the egg whites to the egg yolk paste in two batches. Mix evenly from the bottom to avoid defoaming. Finally, add the egg whites to the egg yolk paste, mixing from the bottom up.
8. Put it into the baking tray, preheat the oven to 160 degrees, bake for 25 minutes, take it out, cool and demould.
9. Cut a large mango into pieces and set aside.
10. Whip the whipped cream until it is very hot.
11. Prepare three pieces of chiffon cake for later use.
12. Put the whipped cream into the piping bag and squeeze it into the cake body evenly.
13. Sprinkle the mangoes evenly in order, layer by layer according to the above procedure.
14. The final surface is decorated with cherries.
15. Finished picture, complete!
16. Finished, the afternoon tea snack is here.
17. Finished picture.
18. Finished picture.
19. Finished picture.
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