1. Separate the egg yolk and protein first, and install them in clean, water-free and oil-free basins.
2. Add milk, corn oil, and granulated sugar to the egg yolks and mix them evenly.
3. Then add the sieved mixed flour (low flour and corn starch). Stir well. Into egg yolk paste.
4. The egg whites first drip a few drops of lemon juice, then add the fine sugar in three times, and beat until hard foaming (with sharp corners). At this time, preheat the oven to 150 degrees.
5. The egg whites first drip a few drops of lemon juice, then add the fine sugar in three times, and beat until hard foaming (with sharp corners). At this time, preheat the oven to 150 degrees.
6. Pour it into a 6-inch mold, shake out the bubbles, put it in the middle and lower layers of the oven, heat up and down, 150 degrees, 1 hour, the color is satisfactory, and cover the tin foil. The maturity is based on whether the toothpick is inserted with batter. The time and temperature can be adjusted according to your own oven.
7. After roasting, buckle upside down, let cool, and demould.
8. Take out the whipped cream from the refrigerator, add a proper amount of icing sugar to beat.
9. The cake was cut horizontally into three or two slices. I only cut two slices. I don't want to put too much cream in it. Please ignore my handicap.
10. Wash the strawberries in advance, cut them in half, and dice them, and control the water.
11. A slice of cake has a layer of cream and a layer of diced strawberries, then a layer of cream, and then a layer of cake.
12. You can start to wipe the noodles, please ignore, I wiped it for the first time.
13. Then squeeze some cream on top as you like, and put strawberries on top. That's OK.
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