1. Separate the egg white and egg yolk. Add 15 grams of corn oil and 10 grams of fine sugar to the egg yolks, and stir until the fine sugar is melted. Sugar oil emulsification.
2. Add water and stir well.
3. Sift in the low-gluten flour and mix in a "Z" shape with a whisk to form a delicate egg yolk paste.
4. Add vanilla extract and a few drops of white vinegar to the egg white, add the remaining 15 grams of caster sugar in three times, beat it, and lift the whisk to appear sharp corners.
5. Take half of the egg whites into the egg yolk paste and stir evenly.
6. Pour the mixed egg yolk paste back into the egg whites and stir evenly.
7. The mixed cake batter is very delicate.
8. Put a paper film in the mold. Put the cake paste into the piping bag, squeeze it into the paper film, about 8 minutes full, and shake it lightly.
9. Preheat the oven, 120°, upper and lower fire, middle layer, bake for 60 minutes, then adjust the temperature to 150°, bake for about 5 minutes until the surface of the cake is golden.
10. Cut the passion fruit, scoop out the pulp, add 20 grams of fine sugar, and cook until thick. Let cool for later use.
11. Dispense 100 grams of whipped cream over iced water until it is stiff and sharp.
12. Decorate flowers according to your liking.
13. Drizzle the cold passion jam over the cream.
14. Passion fruit and cream match, sweet and sour, very refreshing.
15. Let's take a closer look.
