1. Weigh everything in advance.
2. Add white vinegar to the egg whites and beat them until thick foaming, and add 50g of sugar at a time. When it reaches hard foaming, the egg beater will show small sharp corners when it is lifted, so set it aside.
3. Beat the egg yolks, oil, and milk together at low speed until coarsely foamed, and add the low powder.
4. When the powder is uniform, add 1/3 of the egg white to the egg yolk paste and mix evenly.
5. Pour back into the egg whites, chop and mix evenly.
6. Pour into an 8-inch movable bottom mold, shake it twice, and put it in a preheated oven at 120 degrees. 120 degrees, fire up and down, the second to last floor, about 30 minutes. Turn to 150 degrees and bake for another 15 minutes, and cover with tin foil. Bake for another 15 minutes. Shake the oven twice and let it cool down.
7. Divide into three pieces after demoulding
8. Wash the strawberries, remove the stalks, and cut into slices.
9. Take a pot and add sugar and whipped cream, and beat until there are lines.
10. Take a cake base, spread a layer of cream, and put some strawberries. By analogy, the final surface is decorated with strawberries and blueberries.
11. Beautiful, let's eat
