The recipe of cream cake is as follows:

Materials/tools: 35g of corn oil, 6g of matcha powder, 5g of milk, 3 egg yolks, 5g of low-gluten flour, 3 egg whites, 8g of fine sugar, 3 drops of lemon juice, 4g of whipped cream, 2 drops of gorgeous essence, 2 mangoes, 6 strawberries, 2 cherries, and 2 mangoes.

1. Prepare the ingredients used, weigh them separately for later use, and soak the strawberries in salt water and clean them.

2. Making yolk paste: Sieve the matcha powder twice with a powder sieve until there are no lumps and pimples.

3. Put the screened matcha powder into the corn oil and stir it with a manual eggbeater until there are no particles. If it is not well mixed, you can stir it with insulated water, which is easier to mix.

4. Take another bowl, add the separated egg yolks, fine sugar and milk, and stir well with a manual eggbeater until the sugar melts.

5. Pour the mixed matcha into the milk mixture, and mix well with an egg beater.

6. Sieve the low-gluten flour inside, and whisk until there is no dry powder. Don't stir too much to prevent the batter from gluten and easy to defoam.

7. Making protein cream: Put the separated protein into a water-free and oil-free basin, drop lemon juice, and beat it with electric egg beater at medium speed, adding fine sugar in three times during the beating.

8. Beat the egg whites until you lift the egg beater, and you can pull out the short and straight corners, which is often called hard foaming.

9. Take one third of the egg white cream with a scraper, put it into the egg yolk paste, and quickly stir and mix evenly.

1. Pour all the egg yolk paste into the egg white cream and mix it evenly with a spatula to form a cake paste.

11. Pour the mixed cake paste into the Qifeng mold, gently shake out the big bubbles of the cake paste, and preheat the upper and lower tubes by 15 degrees in the oven.

12. put the mold into the bottom of the oven, bake it at 15 degrees for 5 minutes from the upper and lower tubes, and then take it out.

13. After being discharged from the furnace, slightly shake the hot air, immediately reverse it, put it on a cooling rack, let it cool and then demould it.

14. Cut mango and strawberry into fruit pieces, and divide the cake embryo into three pieces with almost the same thickness.

15. Beat the whipped cream with fine sugar at low speed until the whipped cream has obvious lines and will not flow.

16. Put a piece of cake on the turntable, spread a layer of cream, add a layer of fruit, spread a thin layer of cream and smooth it, then put a piece of cake embryo.

17. Put all three pieces of cake embryos in place, smooth the surface with cream, separate a small part of the remaining cream, and add colorful essence to make the fruit green.

18. Put it in a piping bag and squeeze out the flowers with a piping nozzle. You can also use all white cream. I use a three-energy 18-tooth 7142 nozzle.