1. Separate the yolk and protein and put them in clean, water- and oil-free basins. Add fine sugar to the egg yolk and beat with a manual whisk until the color becomes lighter.
2. Add edible oil and stir evenly while adding
3. Add milk and stir evenly while adding
4. Sift in low powder
5. Stir well and set aside
6. Use an electric whisk to beat the egg whites and add sugar for the first time when there are big bubbles
7. Add sugar for the second time when it continues to blow until small bubbles
8. Add sugar for the third time when you can pull out the soft sharp corners
9. Until it is sent to a short, upright sharp corner
10. Take one-third of the egg white and add it to the egg yolk paste, and stir evenly with a rubber spatula. Do not stir in circular motions here to avoid defoaming
11. Add another third of the egg whites and mix well
12. Pour the egg yolk paste back into the egg white bowl, and mix well with the remaining one third of the egg white
13. Pour into the mold and shake it on the table a few times to shake out the bubbles
14. Preheat the oven to 160 degrees, the lower and middle layer, and bake the upper and lower fire for about 40 minutes
15. Prepare strawberries and blueberries while baking the cake. Cut the strawberry into small pieces with a knife. Whip the whipped cream with fine sugar (I forgot to take a picture)
16. After the cake cools down, use a knife to roll around the mold and release it
17. Cut into three pieces
18. Spread a layer of cream on a slice of cake and spread fruit on it
19. Repeat the previous step to spread another layer, and then cover the third layer of cake, spread the cream on the surface and around
20. Pour the remaining cream into the framed picture bag, decorate the edges with a small chrysanthemum mouth, and begin to pose in the shape of the national flag
21. Place the strawberries and you're done
Tips:The temperature of the oven should be adjusted according to your own oven. It is not necessarily agreed that the temperature can be suitable for all ovens.
