1. 4 eggs, 60g caster sugar, 40g olive oil, 52g cake flour, 52g milk, 350g whipping cream, 1 dragon fruit, 4 kiwi fruits, caster sugar 35 grams.

2. Preheat the oven to 200 degrees, then start preparing the cake batter. First separate the egg whites from the yolks.

3. Add 52 grams of pure milk and 40 grams of olive oil to 4 egg yolks and mix evenly.

4. Then sift in 52 grams of low-gluten flour and mix into a grain-free batter. Set aside.

5. Add 60 grams of fine sugar to 4 egg whites in 3 batches and beat until stiff peaks form.

6. Mix the egg white paste and egg yolk paste.

7. Then pour it into a square baking pan lined with a silicone mat, smooth it out and shake out large bubbles.

8. Place in the middle rack of the oven, heat up and down to 200 degrees, bake for 20 minutes, and take it out of the oven. While the cake is baking, whip the whipped cream and refrigerate until ready.

9. Invert the baked cake onto a baking sheet to cool, and cover with absorbent paper to prevent moisture loss.

10. Cut off the edges of the cooled cake and divide it into 8 equal parts.

11. Place the first row of cake slices into the boxes.

12. Put the whipped cream into a piping bag, and then pipe out a layer of whipped cream on the cake piece.

13. Then place the dragon fruit and kiwi fruit on the cream layer, and then squeeze out a thin layer of cream on the fruit.

14. Cover with the second cake slice.

15. Squeeze out a layer of whipped cream first, then add the fruit, and you’re done! Store the prepared box cake in the refrigerator for 2 hours before enjoying it for a better taste.