1. Prepare ingredients. Then separate the egg white and egg yolk.
2. Add fine sand sugar to the egg yolk, use an electric whisk at low speed, and beat until the sugar melts.
3. Add the milk and salad oil three times and mix well.
4. Sift in the cocoa powder and flour.
5. Flip gently with a rubber knife and mix well.
6. Preheat the oven at 180 degrees for 10 minutes. Then beat the egg whites.
7. Put 1/3 of the egg whites into the batter, use a rubber spatula to gently stir the egg whites and the batter evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming).
8. Continue to put 1/3 of the egg whites into the batter and mix well.
9. Put the remaining 1/3 of the egg whites into the batter and mix well.
10. Pour all the batter into an 8-inch Chiffon mold, vibrate a few times on the table, and shake out the large bubbles inside. Put it in the middle of the oven, and bake at 180 degrees for 60 minutes. After the roasted chiffon is taken out, it should be quickly buckled on the grill and then cooled and demoulded.
11. Cut the chiffon cake into three slices of uniform thickness. Put the sliced cake in the refrigerator temporarily.
12. Cut the fruit well and set aside.
13. Add the cream and sprinkle sugar to the piping state.
14. Take a slice of cake and spread a layer of cream on the surface, then spread the strawberries, and then spread the right amount of cream on the strawberries.
15. Cover another piece of cake, cover it with strawberries, and apply some cream.
16. Cover the last piece of cake on the top, apply some cream, and then put all the fruits on top to garnish.
Tips:1. Disperse the egg whites. Add a little lemon juice to the egg whites, then quickly beat them with a whisk until fish-eye bubbles appear, and add one-third of the fine sugar. Continue to beat until the egg whites begin to thicken, then add one-third of the fine sugar. Continue to beat until there are lines on the surface, add the remaining one-third of the fine sugar. Continue to beat for a while until it reaches the level of wet foaming (that is, when you lift the whisk, you can pull out the curved sharp corners) is the best time to do it.
2. Fruits can be added or subtracted as you like.
