1.

Separation of egg white and yolk

2.

Add 60 grams of sugar twice to harden and foam the protein.

3.

Pour 20g of white sugar into the egg yolk, beat with an egg beater until it melts, pour 40g of oil and 40g of milk, stir well, and sift in the low flour.

4.

Stir well with a scraper.

5.

Mix the egg white and yolk paste twice.

6.

Pour into the cake mold and shake out the bubbles.

7.

Put it in an oven preheated to 170℃ and bake at 170℃ for 30 minutes.

8.

Taking out of the furnace, and carrying out reverse cooling.

9.

Divide the cooled cake into two pieces.

10.

Dice mango and pitaya, slice strawberry for later use.

1 1.

Stir the whipped cream with the remaining sugar.

12.

Spread cream in the middle of the cake, put some fruit, cover the top piece, and spread a layer of cream evenly on the cake.

13.

Surrounded by strawberry slices

14.

The rest of the cream is put in a piping bag.

15.

Draw a grid on the cake.

16.

Put the cut fruit into the grid alternately.

17.

Just tidy it up a little