1. Prepare ingredients, separate egg whites, milk powder and flour and sieve.

2. Break the yolk with chopsticks, add sugar, then put oil, then put milk or milk powder (put more oil in front of milk powder), and then put flour.

3. Remember not to rotate the egg yolk mixture, don't turn the flour into gluten, just stir it.

Beat the egg white evenly and add the powdered sugar/soft candy three times, as long as the egg white can't flow freely in the bowl.

Start stirring: add one-third of the egg yolk paste and stir (from two o'clock to white point, don't draw a circle); Then add one third of the protein and continue to stir; Finally, pour the paste into the remaining third of the protein and stir well. Be sure to mix well. If the protein in front reaches a certain level, it can be stirred several times without serious defoaming. At this time, the oven is preheated 165 degrees. Pour the uniform paste into a 6-inch mold, drop a few times, shake out bubbles and throw it into the oven for 25 minutes. While waiting, the mango is diced and the banana is sliced.

After taking out the pan, turn the cake blank upside down and let it cool. In the cooling process, add sugar to the whipped cream and stir. Cut two layers of cake blanks, and now you can start to butter them. Spread a layer of cream on the cake, a layer of banana, a layer of banana or mango or your favorite fruit with cream, and then cover the cake with cream.

Rub cream around, it doesn't matter if it is uneven. I don't have a turntable, so it's uneven Just frame beautiful flowers around and add mango pieces, and you can make a fruit cream cake!