Prepare the ingredients: egg yolks and egg whites are separated (egg whites are refrigerated first), all the ingredients are weighed, strawberries are washed and diced or pureed, and the powder should be sifted first.

Electronic pots and pans, the inner pots and pans are first smeared with a layer of cream outside of the portion, in order to prevent sticking to the good release mold.

Make egg yolk paste>After beating the egg yolks, add the vegetable oil and mix well, then pour in the sifted powder, and then add the diced strawberries (or puree) and mix well.

Make meringue＞Take out the egg white from the refrigerator, use an electric mixer to beat some foam on low speed, then add a little bit of salt (or lemon juice or white vinegar), then turn it to high speed, add sugar in 2 to 3 times, and beat it until there are curved hooks in the wet peaks.

Scoop 1/3 of the meringue into the egg yolk mixture and mix well with a handheld whisk.

Then pour the mixture into the remaining meringue, and using a rubber spatula, flip the mixture around the sides of the pan, cutting and mixing to combine. Do not overmix, as this will cause the egg whites to foam.

Pour the batter into the cream-coated inner pot of the InstantPot and use a chopstick to make circular motions in the batter to eliminate small air bubbles, then tap the batter to remove large air bubbles.

Place the inner pot in the Instant Pot and press the cook button. (I use the brown rice option, which allows me to cook for longer, without the half-hour finish sound. If you use the regular rice option and the heating is done, but the cake is not yet cooked, you can wait for the machine to cool down a bit and then press the cook button again, for a total of **** at least 1 hour.) After the electronic cooker beeps for completion or 1 hour, insert chopsticks into the cake body, if there is no sticky batter, it is done. Remove from the pan and allow to cool slightly before carefully pouring the cake out onto a serving plate.

While the cake is cooling, whip the animal cream with condensed milk and red currant powder (or strawberry powder) to make a sauce for the filling.

Slice the cooled cake in half horizontally and spread the filling on both sides of the top and bottom slices.

Place diced strawberries on the bottom slice and cover with the top slice.

Spread the rest of the filling evenly over the entire cake, then top with the strawberries and sprinkle with powdered sugar to finish.