Strawberry Cream Cake
1.
Separate the egg white and yolk.
2.
Add fine sand sugar to the egg yolk and stir until the sugar melts.
3.
Add corn oil and mix well.
4.
Add milk and mix well.
5.
Sift in low-gluten flour.
6.
Stir and mix well.
7.
Preheat the oven up and down to 150 degrees. Then add a few drops of lemon juice to the egg whites. After beating until thick, add one-third of the fine sugar.
8.
Continue to beat until the egg whites begin to thicken, then add one-third of the fine sugar.
9.
Continue to beat until there are lines on the surface, add the remaining one-third of the fine sugar.
10.
Continue to beat for a while until it is wet and foamy.
11.
Take one-third of the egg white and put it in the egg yolk, stir well.
12.
Take another third of the egg white and put it in the egg yolk, stir well.
13.
Put the remaining egg white into the yolk.
14.
All the custard mixture looks good.
15.
Pour the batter into the mold and vigorously shake it a few times to create bubbles.
16.
Bake up and down at 150 degrees for 60 minutes.
17.
The baked cake is quickly inverted and cooled after being taken out.
18.
Cut the cooled cake into three slices and set aside.
19.
Whip the cream.
20.
Take a slice of cake and spread a layer of cream. Put an appropriate amount of yellow peaches. Make another layer in the same way, and then cover the last piece of cake on top.
21.
Spread a layer of cream on the surface of the cake evenly. Then squeeze the cream around the top and put an appropriate amount of strawberries in the center. Sprinkle with powdered sugar and garnish.
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