1. 1. Egg yolk+honey+sugar+salt whisk until the color turns white. Add the salad oil several times and stir evenly until it becomes thick and viscous. Add milk and stir evenly
2.
2. Sift Method 1 into the low flour + corn flour that has been sieved twice, and stir evenly
3. After the egg whites are coarsely foamed, add tartar powder, continue to beat and add the sugar in three times until the wetness is hard and the foaming
4. Add meringue to the batter, mix gently and evenly in an irregular manner
3.
5. Method 4 Pour into the baking pan with anti-sticking paper on the baking pan. Put it into the oven that has been preheated to 160 degrees C and bake for about 25 minutes
6. Take it out after completion, immediately take out the cake piece with the paper, and uncover the paper on the four sides of the cake piece. When it is completely cool, turn it over and tear off all the baking paper
7. Take a piece of nonstick paper, put on the cake slices and spread the blueberry sauce evenly. Cut them into large squares of the same size. Paste them into a large square (15x10)
4. 8. After the flying cake is slightly soft at room temperature, connect the two slices of cake, tap the joint with the face stick to remove the seam. Insert a hole in the cake with a fork
5.
9. Place the cake in the center of the cake and wrap the cake
10. Put it into the preheated 200°C oven, and bake the middle layer for 25 minutes. After cooling, slice it and you are done!
