Eggs 150 grams 50 grams of low-flour corn oil 24 grams 24 grams of milk 36 grams of granulated sugar (egg white) 18 grams of granulated sugar (egg yolk) 18 grams of light cream about 400 grams of sugar about 50 grams of large almonds a number of brandy moderate amount of blackcurrant moderate amount

White cream cake practice:

1. Eggs with an egg separator to separate the yolks from the egg white.

2. Egg whites into a large bowl without oil sewage, add sugar in batches and beat until stiff peaks.

3. Add granulated sugar to the egg yolks and beat gently with an egg whip, do not whip.

4. Add the corn oil to the egg yolks and mix well.

5. Add the milk and mix well.

6. Sift in the low-flour, and use a spatula to turn the version evenly.

7. Split 1/3 of the whipped egg whites into the egg yolk mixture and mix well with a spatula.

8. Pour the whisked mixture into the remaining egg whites and toss to coat.

9. Pour the mixture into the mold and shake to remove any air bubbles.

10. Preheat the oven to 180 degrees Celsius and cook in the middle for about 35 minutes. Remove from the oven and invert immediately,

Cool and release the mold.

11. If you don't frame the cake in time, it is recommended to wrap the chiffon cake with plastic wrap to avoid air drying.

12. Use a cake knife to slice into three pieces.

13. Place the sliced almonds in a skillet and toast over low heat until lightly golden.

14. Soak the blackcurrants in brandy for about 10 minutes.

15. Add the sugar to the light cream in small batches and beat until lined.

16. Spread the whipped light cream on the cake embryo. Sandwich the light cream, smear well.

17. Blackcurrants with kitchen paper to absorb excess water, yard in the sandwich.

18. Cover with a slice of cake and spread with whipped light cream.

19. In the middle of the layer, place the soaked blackcurrants and press them into the whipped cream.

20. Place the last cake slice and spread with whipped light cream.

21. Roughly spread the whipped cream on the top layer, then spread the same around.

22. Finish with a spatula to make the cake look more elegant. After framing the cake, stick sliced almonds around it and decorate it.