Ingredients: 2 egg yolks, 30g milk, 30g oil, 60g sugar, 1 g salt, 60g low-gluten flour, 2g baking powder, 0.5g vanilla powder, 2 egg whites, 200ml sweet cream, 60g yellow peach, 60g strawberry, 60g kiwi fruit and 1 mint leaf.

Exercise:

1. Mix low-gluten flour, baking powder and vanilla powder and sieve.

2. Put the egg yolk and egg whites into two large bowls respectively.

3. First, break the yolk with a Philips hand-held blender, add milk, oil, sugar (30g) and salt to stir, then add the saccharified and sieved flour, and continue to stir evenly until the batter is smooth and delicate.

4. Clean the Philips hand-held blender, put it into a bowl filled with egg white, add the remaining white sugar until the egg white is stirred into dry foam, then add the batter in step 3 and stir it evenly, and pour it into the cake baking mold (6 ~ 7 minutes full).

5. Move the mold into the oven preheated to 180 degrees in advance, bake for about 30 minutes, take it out, turn the cake upside down and let it cool, and cut it into two pieces.

6, the fruit is washed and cut into pieces; Stir the sweet cream evenly with a blender and put it in a flower squeezing bag. Squeeze sweet cream on each cake, sprinkle with diced fruit, and then stack the two cakes together.