ingredients: (8-inch)

4 eggs, 9g sugar, 6c.c. salad oil, 1tsp rum or fruit wine, 11g low-gluten flour, 1tsp baking powder, 8g strawberries, 1tsp water, 1tsp white vinegar or lemon juice.

3 cups of whipped cream and 12c.c. powdered sugar.

appropriate amount of powdered sugar for decoration.

Tools:

8-inch stripper, spatula, portable electric stirrer, rubber knife, blender and sieve. * If non-stick baking molds are used, baking tray paper is also needed.

Practice:

1. Wash the strawberries, choose a slightly larger and beautiful pedicle slice (as the central decoration of the cake), and remove the pedicels from the rest for later use. Take 1g strawberries and cut them into dices. Beat them into puree with a juicer, pour them out, and rinse out the remaining puree with 1 tablespoon of water for later use (for making cakes). Take about 1 strawberries and cut them in half (for sandwich use). Another 8 strawberries of similar size were selected for cake surface decoration. Cut the remaining strawberries into diced pieces (for sandwich use).

2. separate the egg whites from the yolk and leave the egg whites in a clean and oil-free beating bowl. Put the yolk in another beating bowl, add sugar, salad oil, wine and strawberry puree and mix well. Mix low-gluten flour and baking powder, sieve, pour into egg yolk paste and mix well. Preheat the oven to 18 C/35 F

3. Add white vinegar or lemon juice to the egg white, beat it with a blender until it is dry and foamed, scoop out about 1/3 of the egg white foam and mix it into the egg white flour paste, then pour all the egg white paste into the remaining egg white foam and mix well.

4. pour the dough into the baking mold, shake the baking mold vigorously to release large bubbles, and bake in the oven for about 35 minutes. (You can insert a bamboo stick to test whether it is ripe or not, if there is no sticky surface.)

5. After taking out the oven, shake the baking mold vigorously to loosen the tissue, then immediately turn it upside down and put it on a cooling rack to be cooled. After completely cooling, demould and cut the cake into three pieces from the side. Mix the liquid whipped cream and powdered sugar, and beat it with a blender until it is solid (it won't drip even if it is tilted).

6. spread a layer of whipped cream on the bottom cake slice and spread the strawberry diced. Cover the second layer of cake slices with a layer of whipped cream, then place the strawberries cut in half one by one on top of the whipped cream (with the cut surface facing down), then cover the gaps between the strawberries with thick whipped cream, and cover the last layer of cake slices. The remaining whipped cream is used to smooth the surface of the cake, arrange 8 strawberries, arrange the strawberries with central decoration, and finally squeeze the flowers to decorate and sprinkle powdered sugar.