1. Prepare the ingredients to be used
2. Prepare the equipment to be used
3. Put milk, corn oil, and egg yolk in a basin and beat until fully emulsified.
4. Sift in cornstarch and low-gluten flour, mark Z-shape and mix well.
5. Beat the egg whites until the fish-eye bubbles are formed, and add 1/3 of the caster sugar.
6. Beat egg whites until there are obvious lines, add 1/2 of the remaining sugar.
7. Continue to beat until it is wet and add the remaining sugar. Hit hard.
8. Take 1/3 of the egg whites into the egg yolk paste
9. Stir evenly, stir boldly, not afraid of defoaming,
10. Return the well-stirred batter to the egg whites.
11. Mix evenly by turning and mixing. The technique is fast and steady. Do not stir in a circular motion.
12. Pour the batter at a height of 20 cm from the mold. Two falls from a high place to shake up big bubbles
13. Preheat the oven to 160 degrees, the lower and middle level, for 35 minutes.
14. Use a cake splitter to divide into three slices. Whip the whipped cream and caster sugar to 60-70%, spread the surface, and decorate the flowers. Decorate with your favorite fruit.
