Materials

Main ingredients: 300g eggs, 85g cake flour, 45g milk, 45g unflavored vegetable oil, 70g sugar;

Accessories: appropriate amount of oil, appropriate amount of lemon juice

Strawberry Cream Cake

1

Separate the egg whites and egg yolks and place them in two clean water-free and oil-free containers. Add 20 grams of sugar to the egg yolks and stir evenly.

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2

Add the milk in batches and continue stirring

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Add vegetable oil in batches and stir evenly

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4

Sift in the flour and stir until There are no particles, and the egg yolk liquid is ready. Set it aside for later use

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5

Add lemon juice to the egg whites and beat until rough, divide Add 50 grams of white sugar three times and beat until stiff peaks

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6

Take one-third of the egg white and put it into the egg yolk paste , mix evenly

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7

Pour all the mixed cake batter into the egg whites, continue to mix evenly, be sure not to Stir in circles

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8

Pour the mixed cake batter into the mold, gently smooth the surface, and then shake lightly A few times to shake out big bubbles

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9

Put it in a preheated oven of 170 degrees, the second to last layer, top and bottom Roast for about an hour.

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10

After baking the cake, turn it upside down and let it cool completely before removing it from the mold.

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11

While the cake is cooling down, you can whip up the whipped cream. A large part of the reason for this failure was the light cream. The cream is not whipped enough, so I won’t say much about the decoration. There is also strawberry filling in the middle, and there are no other decorations.

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Tips

The amount of sugar can be added according to personal preference. Tasting is the best evaluation criterion.