2. Beat up the egg whites, and add the remaining sugar (added in three times), which must be evenly distributed every time. When the foam is neutral, even if the pot is turned upside down, the egg white will not fall off.

3. Add (2) of 1/4 into (1) and stir evenly with an egg beater.

4. Pour (3) into the rest of the protein, and stir with a rubber scraper until no white lines (protein) can be seen.

5. Add the sieved low-gluten flour and corn flour into (4) twice, and stir with a rubber scraper until no powder can be seen.

6. Pour the batter into the mold with baked oil paper, and gently cook it on the table for a few times to remove bubbles. Bake for 40 minutes, 175 degrees. Pay attention to the baking. If the fire in the oven is above, put the baking tray in the middle of the oven, or in the middle or lower part.

7. For the baked cake, pierce the bamboo stick into the center of the cake. If there is no material on it, the baking is finished.

8. Put the cake on the shelf to cool.

9. After the cake cools, cut off the top and bottom of the cake, and then cut it into 3 pieces.

10. Peel the kiwi fruit and slice it, then put it on a paper towel.

1 1. Beat the whipped cream with sugar, then add the wine and stir well.

12. Use a slice of cake as the bottom layer, brush it with alcohol syrup, then apply a thin layer of whipped cream, and put it on the monkey peach.

13. Then apply a layer of whipped cream and repeat the steps (13&; 14)。 Finally, put cream on the cake as a whole, and then you can decorate the cake by yourself.