1. First, put water and corn oil in a clean basin.
2. Stir with a manual whisk until emulsified.
3. Sift in low-gluten flour and use a manual whisk to draw a "Z" shape and stir evenly.
4. Add the egg yolk and draw a "Z" shape and mix well.
5. Add a few drops of white vinegar to the egg whites and whisk them with an electric whisk. During the whisking, add the fine sugar in three times until they reach short sharp corners.
6. Take one third of the egg white paste and add it to the egg yolk paste, stir evenly.
7. Then mix with the remaining two-thirds of the protein paste and stir well.
8. Put a paper cup in the Yangchen 9-line muffin mold, put the finished cake batter into the piping bag and squeeze it into the paper cup 8 minutes full.
9. Shake the mold a few times to shake out the bubbles.
10. Preheat the oven at 150°C for 10 minutes, put it in, and bake for about 25 minutes.
11. After baking, take the cake out of the mold and let it cool for later use.
12. Whip the whipped cream with powdered sugar and strawberry powder.
13. Finished picture
Tips:1. The water absorption of different brands of flour is also different, the amount of water in the formula can be adjusted appropriately.
2. You can leave it without strawberry powder.
3. This cake does not need to be inverted when it is baked.
4. Each oven has a different temper, so the temperature and time are for reference only.
