Egg Yolks : 120

Egg Whites : 120

Milk : 100

Accessories

Lemon : 10

White Vinegar : 5

Sugar : 40

Specifications

First Steps

First step

Partition the egg white yolks, yolks with 20 grams of sugar and then add 20 grams of milk and vegetable oil. Add 20 grams of sugar and then add the milk and vegetable oil mixing, this time you can mix a little more, and then add the low-flour to the grain-free state (do not mix for a long time to avoid flour gluten).

Step 2

Add salt and lemon juice or white vinegar to the egg whites, then add 50 grams of sugar in three batches and whip until dry peaks form.

Step 3

Add the egg yolk mixture to the whipped egg whites, add one-third of the egg whites to the mixture and mix like a scrambled egg white (do not whisk), then add the remaining egg whites to the mixture and pour into a six-inch mold.

Step 4

Preheat the oven to 150 degrees for about 15 minutes, bake in the oven for 60 minutes, remove from the light fall inverted, completely cooled down after the release of the film (oven varies according to the actual temperature)

Step 5

Whipping cream (summer need to be whipped through the ice) add 40g of sugar to the whipping liquidity of whipping out of a quarter of a percent to add a little coloring, respectively, whipped to the top, then whipped to the top. A little bit of coloring, whip separately until no liquidity.

Sixth step

Prepare two laminating bags and a small round laminating nozzle and a Barbie, the cake is evenly divided into three pieces of evenly smeared with cream, small round flower nozzle into the laminating bag to add a good coloring of the cream, by the perimeter of the cake body from top to bottom in order to pull a straight line to squeeze the entire body of the cake to leave the middle of the body of a circle into the Barbie, in the Barbie body to leave the round place squeezed out a round bubbles, and then the beautiful Barbie on the completion of the pull