1. Prepare the materials
2. Separate the egg whites from the yolks in two large bowls without oil and water
3. Add milk and corn oil to the egg yolkπ½
4. After mixing well, sift the cake flour into the egg batter
5. Stir up and down evenly into silky
6. Start to beat the egg whites until bubbling, add 30 grams of sugar
7. The egg white is divided into three times and 30 grams of sugar is added. This is the second time.
8. Add sugar for the third time and beat it to the tip
9. Divide some egg whites into the egg yolk paste and stir up and down evenly
10. Pour the stirred egg batter into the egg whites "Pour the egg whites into the egg yolk in two for better mixing and not prone to bubbles"
11. Stir the egg batter
12. Lay the 8-inch cake mold with baking paper and tin foil so that it can be quickly demolded
13. Pour into the mold to shake out bubbles
14. Put a little water in the baking dish
15. Start to bake the upper and lower fire π₯140 degrees for 50 minutes
16. It's out, super good demoulding
17. Whipped cream β 60 grams of sugar was added in three times and the same procedure as egg white
18. Beat to rigid foam and put it into a piping bag
19. The cake is divided in half
20. Cream
21. Spread π strawberries and raisins
22. The piping mouth is put into a piping bag and filled with cream to squeeze out the shape
23. Cover the other layer with a layer of cream and extrude the shape with a piping bag
24. Put strawberries on π Decorate with chocolate beads to complete the work
Tips:Note that there must be an oil-free and water-free bowl
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