Separate the egg yolk protein, add plastic wrap to the egg yolk protein and put it in the freezer for later use.

Second step

Myrica rubra is pitted and beaten into paste.

Third step

Add sugar, corn oil, sifted flour, milk and bayberry pulp into the separated egg yolk in turn (I made a paste with my home cooking machine in advance, which may be too broken, so the final product can't eat bayberry pulp? ) stirring, it should be because of the addition of bayberry, so the batter in the picture turned light green.

Fourth step

Take the protein out of the refrigerator and add the squeezed bayberry juice (not lemon, bayberry juice is sour? ) Add sugar three times, and the final color is also very beautiful violet (it may not be photographed).

Step five

Stir into the mold, preheat the oven to 150℃, adjust it to 1 10 after the oven temperature is stable, and bake 1 hour (please ignore the scar on the top of the cake in the photo, which is formed by the residue left by the narrow juice of bayberry pouring on it? )

Step 6

Cold and diced, it smells better than a normal hurricane. The color of the inner layer is lavender instead of the usual egg yolk, which makes the taste more elastic, but it's a pity that you can't eat large pieces of bayberry pulp!