1. Prepare all kinds of ingredients and weigh them;
2. Prepare two water-free and oil-free basins, and separate the egg whites;
3. Use a whisk, start in the egg white, beat out fish-eye bubbles, and add sugar;
4. Continue to beat the egg whites, add sugar in three times, and see that the egg beater has such an upright inverted triangle, and the egg whites have been beaten;
5. Then prepare the egg yolk, add milk, sugar and salad oil to the egg yolk in sequence, and stir until fully mixed;
6. Sift in the cake flour and stir well;
7. Stir it into a delicate egg yolk paste, look at the egg paste, smooth;
8. Add the whipped egg whites into the egg yolk paste in portions, and mix them evenly; preheat the oven to 165 degrees;
9. Pour into the cake mold, six inches; then shake it a few times to create bubbles; put it in the oven at 165 degrees, 45 minutes;
10. After the cake embryo is baked, let it cool down and unmold; cut into three pieces, cut the strawberry into small pieces, and light cream, and whip;
11. Put a layer of cake base on the bottom, smear light cream on the top, add strawberries, and cover the cake base on top. Put all three cake bases in turn; wipe the periphery with light cream;
12. On the top 10%, squeeze a few small flowers with whipped cream, put blueberries on top; drizzle chocolate sauce on the sides; put strawberry decoration in the middle, and decorate the cake.
Tips:Tips:
1. The decoration of the cake can be freely based on personal preference;
2. The temperature of the oven can be based on the characteristics of each oven;
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