Ingredients: low-gluten flour (120g), eggs (4)

Accessories: milk (60ml), corn oil (60ml), sugar (90g), whipped cream (250ML), almonds (several) and colored ponds (several).

Kitchen utensils: electric oven

Practice:

1. Add white vinegar to the protein and beat until it bubbles. Add fine sugar three times and beat until it bubbles hard.

2. Add fine sand sugar, milk and corn oil to the egg yolk and mix well.

3. Sieve in the low flour and mix well.

4. Stir the egg white paste and egg yolk paste evenly until there are no particles.

5. Preheat the oven 180 degrees. Middle level, fire and water, 30 minutes.

6. Decorate the cake after cooling. Beat the whipped cream first and flatten the surface with a whipped cream mold. Then sift a layer of Iowa on the cake surface with a sieve. Decorating the surface with a decorating nozzle.

7. Put an almond in the middle of the cream, put a colored pond on the cream in the middle, and add a piece of cake decorative paper for decoration.

8. Just finish the decoration.