First weigh all the ingredients.

Separate the egg whites and yolks of the eggs, be careful when dividing, never get the yolks inside the whites, not even a little bit.

When all the ingredients are ready, let's start the first step, pour one third of the sugar into the egg yolks and mix well with a whisk.

The second step is to pour the vegetable oil into the egg yolk mixture and mix well.

This is the egg yolk mixture after adding the oil and whisking well.

The third step is to add the milk and whisk well.

The fourth step is to sift the gluten powder and pour it into the egg yolk mixture.

The sifting of the gluten powder is for better mixing with the egg yolk mixture, so that it is not easy to have lumps.

After sifting the flour, use a silicone spatula to mix in a "Z" shape, rotating the bowl while mixing. After mixing well, the egg yolk paste is as shown in the picture, very fine.

After the yolk paste is done, we will start whipping the egg whites. Before whipping the egg whites, you can preheat the oven to 170 degrees.

Electric beaters set to low speed to start whipping egg whites, the rest of the sugar in three pours into the egg whites. When no liquid is visible and thicker bubbles appear in the egg whites, pour in one-third of the sugar and continue whipping.

When the big bubbles basically disappeared, pour in another third of the sugar.

When the egg whites are beaten until they just appear to be streaky, pour in the remaining sugar.

Continue beating the egg whites until stiff peaks form.

Place the beaters vertically into the egg whites and lift vertically. This will be done when the egg whites appear as shown in the picture with two small, upright, pointed corners. These are stiff peaks, so be careful not to over-beat them.

Next, mix the whipped egg whites with the egg yolks.

Add one-third of the egg whites to the yolks and mix well, using a flipping motion.

Do not mix in a circular motion, as this will cause the cake to defoam easily, and the defoaming will cause the cake to not grow.

Add one-third of the egg whites to the yolks and mix well, then add the rest of the egg whites to the yolks and mix well.

Pour the cake batter into the prepared 8-inch cake molds. (Be sure to dry the cake molds beforehand.) Place them in the lower center of the oven and bake at 170 degrees for 55 minutes.

The baked cake is ready to come out of the oven!

After removing the cake from the oven, place it on a table (with a damp cloth) and give it a good shake, then invert it onto a wire rack and let it cool completely before removing it from the oven.

After unmolding the cake

The 8-inch cake is divided into three even layers.

Whipping 500g of light cream with sugar (10:1 ratio of cream to sugar) in an air-conditioned room in the summer, and ice water underneath the bowl of the whisk, so that it doesn't melt so fast.

The first layer of cake embryo put on the right amount of cream with a spatula to smooth, in the spread of the right amount of dragon fruit.

Top the fruit with the cream and smooth, then put the second layer of cake mix.

Repeat the same steps as before, put the cream on top and smooth it out.

I put mango on this layer.

Top of the mango, continue to put buttercream to smooth it out, and then put the third layer of cake mix on top.

Take out the whipped cream from the fridge and use a spatula to evenly cover the cake body

Then start spreading the top, just spread evenly on the top of the cake, you don't need to spread too much because you won't be able to see the fruit if you put it on in a while. The sides should be smoothed slowly with a spatula, one hand holding the spatula perpendicular to the cake bottom support, the other hand quickly turn the laminating rotary table.

Next, the top of the cake is evenly divided into three equal parts with the spatula.

That's how it's done, and it's a lot easier than drawing with a toothpick!

Prepare the laminating spout. I used a Wheatstone 21 laminating spout with eight teeth.

Put the rest of the cream into a piping bag, make the edges first, and then fill the center line.

The bottom border is the same as the top.

Start to put in the fruit! The fresh mango is very attractive!

Placing dragon fruit and kiwi.

The last step is to put the chocolate plaque, lay the tablecloth and prepare the small props