1. Add corn oil to the egg yolk and stir well
2. Add 10g of caster sugar and stir well
3. Add milk in portions and stir evenly
4. Sift in low-gluten flour and stir well, set aside for later use
5. Add fine sugar to the egg white three times and beat until stiff foaming
6. Take a part of the meringue and add it to the egg yolk paste and mix evenly. Pour the mixed batter into the remaining meringue and continue to mix evenly
7. Pour into a 28*28 inch gold pan, flatten it with a scraper
8. Slightly drop twice to shake out big bubbles, preheat the oven in advance to 175 degrees, and bake for about 20 minutes.
9. Take out the cake, throw it lightly, and shake it out
10. Take the cake out of the baking tray, place it on the drying rack and let it cool. After it cools slightly, remove the oily paper and set it aside for later use.
11. Add 15g of fine sugar to the whipped cream and beat until it becomes grainy.
12. Wash the fruits and cut them
13. Cut the cake slices according to the size of the box
14. Assemble the box cake: spread a piece of cake and squeeze a layer of cream
15. Spread Oreo or fruit, then spread a piece of cake
16. Decorate flowers around the edge of the box, and then spread a layer of Oreos or fruits
17. Decorate flowers around the edge of the box, and then spread a layer of Oreos or fruits
Tips:1. For the cake part, beat the meringue until hard foaming
2. Preheat the oven before dispersing the egg whites to avoid the meringue to prevent water or defoaming for too long.
3. The mixing method should be as gentle as possible to avoid defoaming
4. Household ovens have different temperature differences. Please adjust the baking temperature and time according to the temper of your own oven. The temperature and time in the video are for reference only
5. Distribute the whipped cream until 9~10, just as it can be decorated
