1. Prepare 4 eggs, 80 grams of low-gluten flour, 40 grams of milk, 40 grams of corn oil, 50 grams of sugar, 500 grams of cream, a little red dragon fruit, a little kiwi fruit, and 2 pieces of chocolate molds . Make the cake body first. Egg whites and yolks separated.

2. Beat the egg yolks, add milk, vegetable oil, salt and 30 grams of sugar and stir evenly.

3. Sift in low-gluten flour.

4. Stir thoroughly.

5. Add the remaining sugar to the egg whites three times, add a few drops of lemon juice at the same time, and use an electric egg beater to beat the egg whites into dry peaks.

6. Take half of the egg white cream and egg yolk liquid and mix evenly.

7. Pour the meringue into the container and mix evenly.

8. Enter the mold and shake out large bubbles.

9. Preheat the oven to 150 degrees, place the mold in the middle and lower layers of the oven, bake for 20 minutes on top and bottom heat, then turn to 170 degrees and bake for 25 minutes. After baking, take it out and turn it upside down, let it cool and remove from the mold.

10. Divide the baked cake into 3 slices and use 2 slices.

11. Beat the light cream and sugar until it is not flowing.

12. Prepare mango and strawberry and cut into pieces.

13. Put whipped cream between two pieces of cake, spread on top, and pipe flowers.

14. Decorate with fruits.