1. Weighing various materials for spare
2. Mix the red yeast rice flour and low-gluten flour together
3. Separate the egg yolk and egg white, mix well with egg yolk, milk and corn oil, sift in the flour and red yeast rice flour mixture and mix well
4. Whip the egg whites and sugar together into a meringue
5. Stir the meringue into the egg yolk batter
6. Into a delicate cake batter
7. Wash the kitchen mold and dry it, pour the cake batter 8 minutes full
8. Heat the oven at 150 degrees for 25 minutes
9. Take out the inverted buckle and let it dry until warm, not hot
10. It can be demoulded directly by hand
11. Whipped cream and sugar
12. Cut the cake in the middle with
13. Into two pieces
14. Just spread the cream and decorate the fruit
Tips:1. The temperature of the oven is adjusted appropriately according to the temperature of your own oven.
2. The cream is not easy to pass in summer, so you can turn on the air conditioner.
