1. Press fresh strawberries into puree, or use a food processor.
2. The corn oil, milk, and strawberry jam are fully whipped evenly and become oil-free.
3. Sift in low-gluten flour and mix well.
4. Finally add the egg yolk.
5. Draw the z-shape or N-shape horizontally and mix well with the egg yolk paste.
6. The egg whites are added three times with fine sugar and beat with a whisk at high speed.
7. Finally, after adding the fine sugar and beating evenly, the whisk is changed to a low speed. This kind of meringue is more delicate. The protein hits hard. The state of the meringue at this time is very stiff and sticky.
8. Take a small part of the meringue to the egg yolk paste, cut it, and mix well.
9. Pour the remaining meringue back into the remaining meringue and continue to cut it in a J-shape, and mix well using the correct method and not excessively. The whole process is light and fast.
10. The batter is poured into the mold, and the state of the batter is very thick at this time.
11. Hold the blur with both hands and shake the batter flat. Do not vibrate strongly. If there are bubbles, you can gently vibrate twice. Do not vibrate vigorously, otherwise the bubbles will vibrate more and more. The correct way to operate the batter is a bubble-free state.
12. The oven is preheated in advance. The button temperature of my oven is 150 degrees for lower heat and 135 degrees for 75 minutes. The actual measured temperature in the oven is 140 degrees. Adjust by yourself according to your own oven situation. If there is no independent temperature control of the upper and lower fire, then measure the actual temperature of the oven to bake.
13. The cake rises to its highest level in about 40 minutes. I set the heating temperature to 150 degrees to make the cake mature. This depends on your own oven temperature.
14. After that, it will fall back to a state where it is flush with the mold, and the cake will be almost cooked after another ten minutes of baking.
15. I buckle upside down twice. I usually buckle up two cups. Today, I baked the net directly.
16. Cool thoroughly and demould.
Tips:The temperature of each oven is different, adjust according to your own oven situation, and you must measure the temperature and observe the baking.
