1. Pour 18 grams of caster sugar into the egg yolk and stir well
2. Add salad oil and pure milk and continue to mix well
3. Pour the sifted low-gluten flour into the egg yolk paste
4. Stir well until there is no particles
5. Add 36 grams of sugar to the egg whites three times
6. Beat the egg whites until stiff foaming
7. Take one-third of the beaten egg whites and add them to the egg yolk paste, stir evenly
8. Then pour the evenly mixed egg yolk batter into the remaining egg whites and quickly stir evenly. After mixing evenly, pour it into a 6-inch cake mold. Preheat the oven up and down to 170 degrees, put it in the middle of the oven and bake for about 40 minutes. Take it out and put it on the cold shelf to cool down immediately
9. Remove the completely cooled cake from the mold, and then cut it horizontally into two pieces of cake base for later use
10. Add caster sugar to the whipped cream and whip together
11. Spread the whipped cream on the first piece of cake base
12. Cut the strawberries into pieces and spread on the cream
13. Put another layer of cream on top of the strawberries
14. Cover another piece of cake base to make the two layers of cake stick together
15. Spread the cake with the whipped cream
16. Roll the Oreo biscuits into small pieces, and evenly sprinkle them on the surface of the cake to completely cover the whipped cream on the surface of the cake
17. Then move the cake to the plate
18. Decorate according to your liking
