1. Separate egg white protein. (Both basins require no water and no oil)
2. Add egg yolk to milk and corn oil and stir well.
3. Sift in flour, stir into egg yolk paste, set aside.
4. Add vanilla extract and lemon juice to the egg whites, put them in the cook machine, make big bubbles at high speed, and slowly add sugar.
5. Just send it until you can get a small sharp corner.
6. Add the egg whites to the egg yolk batter three times, cut and mix evenly into a cake batter.
7. Pour the cake batter into an 8-inch mold, 8 minutes full, vigorously shake a few times, preheat the oven up and down to 150 degrees, 60 minutes. If you make an 8-inch chiffon for this amount, there will be a leftover cake batter. I usually make twice the amount to make two 8-inch, one 6-inch or just this amount, and then make a few cupcakes)
8. Put it upside down and let it cool. Be sure to cool down completely! It takes about three or four hours.
9. When unmolding, wrap your hands around the cake and gently chop the edge of the cake.
10. Put two hands on the bottom of the cake, lightly top it, and the cake comes out.
11. In the same way, lightly press the edge to remove the base film.
12. Tools for preparing slicing.
13. Lay the cake flat, lightly and quickly, and slice it.
14. I made two 8-inch ones today.
15. Prepare the fruit.
16. Whip the cream with sugar.
17. Spread a little in the center of the cake tray. Used to fix cakes.
18. Put a piece of cake on it.
19. Spread a little cream.
20. Put the mango.
21. Add cream and smooth.
22. In this order, spread three layers. Put a little more cream on the top layer and smooth the sides.
23. Put the remaining cream in a piping bag.
24. Decorate the cake.
25. Serve with strawberries and blueberries.
26. Put it in the refrigerator right away! On such a hot day, animal cream is easy to melt.
