1. Add three egg yolks to granulated sugar, beat with a whisk until the sugar melts and there are no particles
2. Add corn oil and beat evenly
3. Add milk and mix well
4. Sift in low-gluten flour and stir evenly until there is no dry powder. The mixed batter is in a smooth and flowing state.
5. Add lemon juice to the egg whites, beat the fish eyes and add sugar three times, beat until moist and foamy
6. Take one-third of the egg white and put it in the egg yolk paste, and stir evenly with a spatula
7. Stirred batter
8. Pour the stirred batter into the egg whites and stir evenly with a spatula
9. Finally the batter is stirred
10. Pour the batter into the mold and shake it a few times to shake off the bubbles inside
11. Preheat the oven to 160 degrees, bake for 60 minutes, and cool down after baking.
12. Take two cake slices, cut off a circle around and set aside
13. 250g strawberries into the food processor to make strawberry puree
14. Mashed strawberry
15. Add gelatine powder to the milk, then heat it over water until the gelatine is completely melted, cool the solution
16. Whip the cream with sugar
17. Beat the cream cheese with insulated water, beat it until it is smooth, add it to the cream, stir evenly with a spatula
18. Add milk gelatin liquid and mix well
19. Add strawberry puree and stir well
20. Stirred mousse
21. Put a slice of cake in the cake mold and put strawberries around it
22. Pour half of the mousse, then put another slice of cake
23. Pour in the remaining mousse, shake the mold gently, and keep it in the refrigerator for more than 4 hours
24. Just remove the cake and decorate
