1. Separate the egg white and yolk.
2. Egg yolk with sugar 20g yogurt 60g oil 40g.
3. Stir well.
4. Sift in low-gluten flour and cocoa powder.
5. Stir well.
6. Add a few drops of vinegar to the eggs.
7. For dry foaming of egg whites, the whisk lifts a small straight tip. Add the powdered sugar in 3 times.
8. Add one-third of the egg whites to the batter and stir evenly.
9. Add another third of the batter.
10. Pour the batter into the egg batter and mix well.
11. Pour into a 6-inch mold. 148℃, 20 minutes for the middle and lower layer, 20 minutes for the middle layer, then bake for 10 minutes, and cover with tin foil for the last 10 minutes. Take out the inverted button and let it cool.
12. Cut into three pieces.
13. Beat the cream with 20g sugar.
14. Canned Strawberry and Yellow Peach Candy
15. Strawberry slices. Dice yellow peaches.
16. Put yellow peaches on a layer of cream, and pour yellow peaches on a layer of cake.
17. Cover the last layer of cake, spread cream, put strawberries, and decorate with sugar.
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