1. Separate the eggs into yolks and whites (there should be no water, oil in the basin).

Step 2

2. Put 10 drops of lemon juice in the egg yolk.

Step 3

3. 5 drops of lemon juice in the egg white.

Step 4

4. Add 30 grams of sugar to the egg yolks (I reduced it to 20 grams), whisk well; add corn oil, whisk well; add milk, whisk well; sift in the low-flour powder (you can use 80 low-flour powder and 15 grams of redcurrant powder and 5 grams of cocoa powder); stir well with a whisk.

Step 5

5. Add sugar to egg whites in 3 batches and beat until small straight tips are formed, invert the bowl, and the egg whites do not flow.

Step 6

6. Take a portion and add it to the batter, draw vertical or horizontal paths and mix well.

Step 7

7. Pour the batter back into the egg whites, cut and mix well.

Step 8

8. Quickly pour into an 8-inch mold and shake the mold a few times to get the air out of the cake batter.

Step 9

9. Invert the cake out of the oven and cut it into even slices after it cools.

Step 10

10. Dice the fruit and set aside.

Step 11

11. Beat the light cream until the tips come out (low speed and watch more, don't beat it).

Step 12

12. Spread a layer of buttercream on the cake slices and sprinkle appropriate amount of diced fruit.

Step 13

13. I made two chiffon cakes, one original flavor and one red zone powder, each layer can be used with different fruit dices.

Step fourteen

14. After three layers added 2 semi-circular cake slices.

Step 15

15. Spread the top of the cake with buttercream.

Step 16

16. What kind of flower pattern you like, you can only frame it like this, but it's very delicious and full of love.

Step 17

17. Add candles to make it more beautiful!

Step 18

18. Eat it happily!