Main ingredients

5 eggs, 80 grams of low-gluten flour

Accessories

50 grams of water, 30 grams of fresh milk

45g vegetable oil 70g fine sugar

Appropriate amount of fruit

Steps

1. Take two clean basins without water and oil, put the egg yolks into Separate the egg yolks from the egg whites and add 20 grams of fine sugar.

2. Use an electric whisk to stir until the sugar dissolves.

3. Add vegetable oil and stir evenly.

4. Add milk and water and stir evenly.

5. Sift in low-gluten flour.

6. Stir gently with a hand mixer.

7. Stir the egg yolk paste evenly and set aside.

8. Add a few drops of lemon juice to the egg whites (if not available, you can omit it).

9. Use an electric whisk to beat the egg whites until they are thick and add fine sugar.

10. Continue to beat the egg whites until they become dry and foamy.

11. Pour 1/3 of the egg white into the egg yolk paste, and mix evenly with a rubber spatula.

12. Pour 1/3 of the egg white into the egg yolk paste, and mix evenly using the cutting and mixing method.

13. Pour the well-mixed egg yolk paste into the remaining 1/3 of the egg whites, and mix evenly using the cutting and mixing method.

14. Pour into cake mold.

15. Pick up the cake mold and tap it on the table to remove the big bubbles in the batter, put it in the middle and lower rack of the oven preheated to 170 degrees, and bake for about 35 minutes.

16. Take out the baked cake and turn it upside down to cool.

17. Remove the cooled cake from the mold and cut it into three equal pieces with a knife.

18. Take one of the cake slices and spread it with whipped cream.

19. Layer the prepared fruits.

20. Spread the second cake slice, spread a layer of fresh cream, spread the prepared fruits, and then spread the third cake slice.

21. Spread fresh cream on the surface and sides of the cake

22. Put the partially whipped cream into a piping bag, and pipe it on the cake according to your own design Decorate patterns and add fruit embellishments

Tips

Some tips for novice decorators:

1. It is best to use decorators Cream or vegetable oil cream, this way the cream is more stable and the extruded flower shape will be more beautiful.

2. When whipping, you should also check the brand of the cream. Don’t over-whip it, but don’t whip it under enough. If it’s not whipped properly, the pattern will not be clear.

3. In summer, it is best to operate in an air-conditioned room, because the high temperature will melt the butter.

4. When decorating cakes, you can choose seasonal fresh fruits and use fruits to cover up the deficiencies of decoration.