First, separate the egg yolks and whites into two oil-free and water-free basins.

Step 2

A, add 6 egg yolks to 10g granulated sugar, 60g corn oil, 1g salt and beat well with a hand whisk, add 60g milk or water and beat well, add 80g of low-flour powder and mix well and set aside. b, 6 egg whites beat with big bubbles and add 1 drop of white vinegar, and in three times, add 60g of sugar and beat until medium hard.

Step 3

Mix the beaten egg whites into the egg yolk batter in two batches, pour the batter into a greased baking pan, and scrape with a spatula. Place in a preheated oven that has been preheated for at least ten minutes.

Step 4

Bake at 170 degrees Celsius for 20 minutes or until golden brown, then remove from the oven and set aside on a cooling rack. (Adjust to your own oven temperature.) At this point you can go ahead and cut the fruit and whip 300g of cream.

Step 5

After cooling, invert the baking sheet onto a cooling rack, remove the parchment paper, and invert it back onto the parchment paper and cut in half with a long bread knife.

Step 6

Stack the two slices on top of each other and cut out 18cm squares.

Step 7

The remaining two strips are about 20x10cm.

Step 8

Cut a 17cm square of greaseproof paper and place it on the board, or use a cake paper tray.

Step 9

Place two small slices of cake flat on the bottom and spread a thin layer of buttercream.

Step 10

Sprinkle evenly with diced mango or strawberries.

Step 11

Spread some more whipped cream evenly to secure the fruit.

Step 12

Cover with a slice of cake and press gently with your hand to secure it in place, then repeat.

Step 13

Spread the two layers of fruit and top with a thicker layer of buttercream, smoothing it out with a clean spatula and scraping it diagonally with a toothed trivet.

Step 14

Scrape the surface and trim the edges with a long, toothy, push-pull knife to make it look neater.

Step 15

Finally, put your favorite fruits on the cake, a beautiful birthday cake is finished, and the rest is free to play.