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1

Separate the egg whites and egg yolks in a container without water and oil.

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2

Add soybean oil, milk, and 20g of sugar to the egg yolks, and whisk with a hand whisk until the sugar is melted and fully emulsified.

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3

Add the sifted low gluten flour and corn starch and mix well, so that the egg yolk paste is partially done, stand by

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4

Add the appropriate amount of red velvet liquid 5g, mix well

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5

Add 40g of sugar to the egg whites in three batches and whip until there are upright sharp corners, i.e. a dry state

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6

Place one-third of the meringue into the yolk mixture and toss to combine. Toss and then pour into the rest of the meringue from the bottom to the top and mix well.

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7

Place the egg yolks in a greased baking tray and spread the batter evenly, then shake it twice.

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8

Preheat the oven in advance and bake for 20 minutes at 180 degrees Celsius on top and 160 degrees Celsius on the bottom.

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9

Remove the cake from the oven and let it cool down, then cut it into heart-shaped cake molds

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10

Whisk the light cream with granulated sugar to make it into the state of framed flowers.

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11

Choose a medium-sized round hole laminating nozzle, fill with light cream, squeeze 2 rows of small round balls, and put the fruit in the center

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12

Decorate the love of their own preference, feel free to put the fruit on the oh!

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13

Beautiful cake out of the oven