Strawberry Cake
1.
Weigh the materials: Weigh the required materials for later use. Take 5 eggs and separate the yolk from the egg whites. The egg white bowl should be water-free and oil-free.
2.
Whisk the egg whites: The whisk should be water-free and oil-free. After the egg whites are foamed to the fish-eye foaming state, add sugar and continue whisking. After thickening, add sugar again and continue whisking. Lift the whisk. You can pull out a sharp right angle. Add sugar and continue whisking until you lift the whisk. The device can be pulled out at a hard right angle (will not collapse).
3.
Mix the egg yolk with the ingredients: Introduce the sugar into the egg yolk, stir evenly, without whisking, add 40g milk and corn oil, and stir evenly. Sift the flour and mix with the egg yolk.
4.
Mix the egg whites and egg yolks, mix them up and down, pour them into molds, and bake at 170 degrees for about 1 hour.
5.
Whipped cream: The bowl containing the cream should be water-free and oil-free. After mixing the whipped cream and sugar, use a whisk to whip. Whipped cream is best stored in the refrigerator for 12 hours in advance, so that the whipped cream will not melt away easily.
6.
After the cooled chiffon is demoulded, divide it into 3 slices with a knife, spread the cream, decorate the strawberries, and you're done.
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