1. Prepare all the ingredients for the cake
2. Separate egg white and egg yolk, add sugar and vanilla extract
3. Whisk lightly with a whisk
4. Put the separated egg whites in the egg beater and add sugar
5. Beat at high speed into a fish-eye bubble state, and then add 1/3 of the fine sugar.
6.
Whisk with an electric whisk until the volume has doubled, and then add 1/3 fine sugar. Hit to wet foaming state
It's okay.
7. A small hook (as shown in the figure below) can be pulled out from the whisk, which is a wet foam.
8. Take 1/3 of the meringue and put it into the egg yolk paste, quickly stir evenly with a spatula.
9. Sift in low-gluten flour, this time to prevent defoaming
10. Cut and mix until there is no dry powder
11. After cutting and mixing, pour into the remaining egg whites, cut and mix evenly
12. Put the cut batter into the piping bag
13. Squeeze into the baking tray in a circular manner, bake in the preheated oven at 190 degrees for 10 minutes, take it out and let cool
14. After the cream is whipped, put it in the piping bag
15. Squeeze it on top of the cake slice, put strawberries on it, and you can eat it
Tips:The baking temperature of the cake is just a reference, and needs to be adjusted according to your own oven
Fruit can be replaced with what you like
