1. Separation of white and egg yolk
2. Meringue with sugar
3. Beat egg yolks with powdered sugar until white, mix well with egg whites
4. Sift in low powder
5. Mix well, squeeze into the baking tray, preheat the oven at 180 degrees and bake for 16 minutes
6. Whip the cream with sugar, cut the fruit, squeeze the cream into the cake, and decorate the fruit.
Tips:1. The egg whites should not be too hard, otherwise the baked cake will not have enough toughness when it is bent, and it will break easily. \n\n2. Do not squeeze the cake batter too thick, otherwise it will not be easy to bend. \n\n3. Everyone’s oven is different, so the temperature and time should be adjusted according to your own oven situation.
