Material: (8 inches)

4 eggs, 90g sugar, 60g salad oil, rum or fruit wine 1 tbsp, low-gluten flour 1 0g, baking powder 1 tbsp, 800g strawberry, water1tbsp, and white vinegar.

3 cups of whipped cream, powdered sugar 120c.

Decorate with appropriate amount of powdered sugar.

Tools:

8-inch stripper, spatula, portable electric stirrer, rubber knife, stirrer and sieve. * If a non-stick baking mold is used, baking paper is also needed.

Exercise:

1. Wash strawberries, choose a slightly larger and more beautiful pedicle (as the center decoration of the cake), and remove the pedicle for later use. Take 100g strawberry and cut into pieces. Beat it into a paste with a blender, pour it out, and rinse the remaining paste with 1 tablespoon of water for later use (for making cakes). Take about 10 strawberries and cut them in half (for sandwiches). In addition, eight strawberries with similar sizes were selected for cake surface decoration. Dice the remaining strawberries (for sandwiches).

2. Separate the egg white from the yolk and put the egg white in a clean and oil-free eggbeater. Put the yolk in another The Mixing Bowl, add sugar, salad oil, wine and strawberry puree, and stir well. Mix low-gluten flour and baking powder, sieve, pour into egg yolk paste and mix well. Preheat the oven to 180 degrees Celsius /350 degrees Fahrenheit.

3. Add white vinegar or lemon juice to the protein and beat it with a blender until it is dry and foaming. Scoop out about 1/3 protein bubbles and mix them into the egg yolk batter. After stirring well, pour all the egg yolk batter into the remaining protein bubbles and stir well.

4. Pour the dough into the baking mold, shake the baking mold vigorously to release large bubbles, and bake in the oven for about 35 minutes. (You can insert a bamboo stick to test whether it is ripe, if the surface is not sticky.)

5. After taking out the oven, shake the baking mold vigorously to loosen the tissue paper, then immediately turn it upside down and put it on the cooling rack for cooling. After completely cooling, demould and cut the cake into three pieces from the side. Mix the liquid whipped cream with powdered sugar and beat it with a blender until it is solid (it won't drip even if it is tilted).

6. Spread a layer of whipped cream on the bottom cake slice and spread with diced strawberries. Cover the second layer of cake slices with a layer of whipped cream, then put the strawberries cut in half one by one on the whipped cream (face down), cover the gaps between strawberries with thick whipped cream, and cover the last layer of cake slices. The remaining whipped cream is used to smooth the surface of the cake, arrange 8 strawberries, arrange strawberries decorated in the center, and finally squeeze flowers for decoration and sprinkle sugar powder.