1. Separate the egg whites and egg whites into oil- and water-free containers. Then add milk and corn oil. Then manually beat the egg yolk, corn oil, and milk with a manual whisk to mix evenly.
2. Sift the low-gluten flour and matcha powder into the egg yolk, and mix until there are no particles.
3. Use a suitable sieve to sieve the egg yolk paste.
4. Add a few drops of lemon juice to the egg whites. Whisk the egg whites at high speed until the fish is soaked, then add fine sugar while beating at low speed. Dispatch until you can lift the big hook.
5. Add one-third of the whipped egg whites to the egg yolk paste and mix evenly.
6. Pour the egg yolk paste into the remaining egg whites and continue to mix evenly.
7. Preheat the oven at 150 degrees. Pour the cake batter into a baking tray lined with greased paper and shake it lightly to remove large bubbles.
8. Put it in the oven and bake at 150 degrees for 30 minutes. After baking, take out the cake and let it cool in the cooler net.
9. Wash the cake box and cut the cake slices according to the size of the box.
10. Cut a piece of cake according to the box size and place it in the box.
11. Add 30g of fine granulated sugar in 3 times and add whipped cream to whipped, and then choose your favorite decorating mouth to squeeze a layer of whipped cream on the cake slice.
12. Cut the mango into small pieces and spread an appropriate amount on the whipped cream.
13. Then put on a piece of cake and squeeze a layer of light cream on it. If you like more fruit, you can cut some mangoes and put them on the whipped cream.
Tips:1. Although the cream is good, don't be greedy~
2. You can choose fruits according to your preferences.
3. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
