Prepare ingredients: egg whites, egg yolks, cake flour, corn starch, sugar, strawberries, white vinegar, and salad oil. Put the strawberries in a food processor and puree them into a puree. Separate the egg whites and egg yolks. Add a few drops of white vinegar when the egg whites are foamy. When the foam is slightly rich, add a spoonful of sugar. Beat with a whisk for another 3 minutes and add another spoonful of sugar. Use a whisk to beat for another 5 minutes. When the egg white foam is rich and delicate, add all the remaining sugar

Main ingredients: 150 grams of egg white, 50 grams of egg yolk, 55 grams of cake flour, and 10 grams of corn starch. , 60 grams of sugar, 150 grams of strawberries. Accessories: 3 grams of white vinegar, 60 grams of salad oil.

Put the strawberries in a food processor and puree them into a puree. Separate the egg whites and egg yolks. Add a few drops of white vinegar when the egg whites are foamy.

When the foam is slightly rich, add a spoonful of sugar. Use a whisk to beat for another 3 minutes, beat the egg whites until the foam is very rich, then add a spoonful of sugar.

Use a whisk to beat for another 5 minutes. When the egg white foam is rich and delicate, add all the remaining sugar.

Use a whisk to beat for another 3 minutes. Beat the egg whites until they become wet foam and small curved hooks are exposed.

Mix the egg yolks and salad oil evenly with a whisk so that no oil splash can be seen. Add 100g strawberry puree and mix well.

Add in the sifted flour and cornstarch and beat evenly.

Fold one-third of the egg whites into the batter. Mix the remaining egg whites with the previous batter evenly.

Spoon the batter into the paper cup eight-quarters full. Bake in the oven at 175 degrees for 25 minutes.