2. After separating the egg white from the yolk, add10g of fine sugar into the yolk pot.

3. After mixing until there are no particles, pour in milk and mix well.

4. Pour in corn oil and stir well.

5. Sift in low-gluten flour

6. Stir until there are no particles, and set aside.

7. Drop a little salt and lemon juice into the egg white.

8. Add fine sugar three times.

9. Beat until the foam is hard, and pull up a small right angle.

10. Paste13 protein into egg yolk paste.

1 1. After mixing evenly, pour it back into the protein bowl.

12. Similarly, stir to make a smooth cake paste.

13. Pour into the paper cup holder until it is 8 minutes full.

14. Put it into a preheated oven, fire at 120, and bake for 40 minutes.

15. Turn to 160 degrees: bake for 5-8 minutes until the surface is golden.

16. Take out the baking tray and let it cool.

17. Wash strawberries and cut them into half for later use. Add fine sugar to the whipped cream.

18. Beat it into patterns and put it in a tea bag.

19. After squeezing on the cake surface, add strawberries.