Detailed steps for making cakes for novices:

1. First prepare the cake ingredients, 60g pure milk, 50g corn oil, 80g low-gluten flour, 42g white sugar (the sweetness can be adjusted according to the individual Add less to taste), 260g of shelled eggs, a little lemon juice.

2. Separate egg whites and egg yolks from eggs (I generally do not use native eggs, as the proportion of egg whites in native eggs is smaller).

3. Mix milk and corn oil together and beat until completely incorporated and no oil spots can be seen, and it is a bit thick.

4. Beat the milk and corn oil as shown in the picture above.

5. Add egg yolks one by one to the milk and corn oil mixture, stir evenly until it flows naturally.

6. Sift in the flour and stir evenly until there are no particles to make a thick and shiny egg yolk paste (stir from different directions to avoid gluten).

7. Beat the egg whites (add powdered sugar or granulated sugar in three times) (in the picture, I have scraped one-third into the egg yolk paste).

8. Add the beaten egg whites to the egg yolk paste in three batches and mix well (the final form will be thick, if it is very thin, it will fail).

9. Slowly pour the cake batter into the cake mold without overshooting, smooth the surface with a rubber knife, and shake it lightly a few times to release large bubbles.

10. Put the oven in the oven at 120 degrees, then lower the heat at 100 degrees and bake for 70 minutes (for the fourth layer, place the second to last layer, and for the third layer, place the bottom layer).

11. After baking, let it cool for a while and unmold it. Add a little sugar to the light cream and beat it well. Then spread the cream and put on your favorite fruits