1. The white and egg yolk are separated and placed in two clean basins without oil and water.
2. Add milk and vegetable oil to the egg yolk, mix well,
3. Sift in low-gluten flour, mix well, pay attention to the technique, don't get gluten,
4. Add the egg whites with granulated sugar and beat until stiff foaming.
5. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly,
6. Then pour the egg yolk paste into the remaining egg whites, stir evenly,
7. Pour directly into the Sanneng golden baking pan, because the baking pan is not sticky, so you don’t need to put greased paper, otherwise you need to put greased paper to prevent sticking.
8. Preheat the oven, fire up and down, the lowest level, 185 degrees, bake for 15 minutes,
9. After coming out of the oven, it shakes a few times and buckles,
10. Cut into quarters on average, cut off the sides,
11. Add icing sugar and coloring to the whipped cream, whip,
12. A piece of cake, a layer of whipped cream, and finally top with fudge, sprinkle with powdered sugar, and it's fine.
Tips:When you cut it, cut it to the same size, so that the cake will be more beautiful.
