Batter material:

Low gluten flour: 60g

Milk: 37g

Salad oil: 37g

White sugar: 2 1g

Egg yolk: 3 pieces

Protein material:

Egg whites: 3 pieces

5 drops of lemon juice

White sugar: 45g

Cream: 350g

White sugar: 32g

Mango one

Half a pitaya

Blueberry right amount

method of work

1: milk, salad oil and 2 1g white sugar are mixed evenly.

2: Add the sieved low-gluten flour and mix well until there are no particles.

3: Add egg yolk and mix well to form egg yolk paste for later use.

4: Add lemon juice and 45g white sugar to the egg white and send it to dry state (that is, the eggbeater has upright pointed feet).

5: Add one third of the egg white to the yolk paste and stir it up and down.

6: Pour the egg yolk paste into the remaining egg white and mix it up and down to form a batter.

7: Pour it into a 6-inch mold, shake it twice, and then put it into a preheated oven, middle and lower layers.

8: Heat up and down 150℃ and bake for 40 minutes.

9: Beat the whipped cream with sugar and dice the fruit.

10: Shake it twice after taking out of the furnace, then back it up, and let it cool and demould.

1 1: cut the cake into three pieces, put one piece on the turntable, coat it with cream, put some fruit on it, cover it with a layer of cake, coat it with cream, squeeze the cream in a paper bag, divide the cake into four equal parts, and then add the fruit.