Ingredients: 68 grams of low-gluten flour, 50 grams of fine sugar, 4 eggs, 40 grams of corn oil, 72 grams of milk, a few drops of lemon juice, salt 1 g, 500 grams of auxiliary whipped cream and 50 grams of sugar for whipped cream.

1, egg yolk and egg white are separated, and 20g of white sugar is added into the egg yolk.

2. Stir the egg yolk and sugar well, then pour in the milk and stir well.

3. Sieve in low-gluten flour

4. Stir evenly again.

5. After the egg whites are beaten to coarse bubbles with an egg beater at low speed, add a few drops of lemon juice and the remaining 30 grams of sugar. Send to dry meringue at high speed.

6. Add one-third of the protein cream to the egg yolk liquid and stir evenly, then add one-third of the protein cream to the egg yolk liquid and stir evenly.

7. Pour the mixed egg yolk paste into the remaining egg white cream and mix evenly to form a smooth batter.

8, into the mold shake out big bubbles, smooth.

9. Preheat the oven at 150℃, put the mold in the middle and lower layers of the oven, bake for 20 minutes from top to bottom, and bake at 170℃ for 25 minutes. Bake, take out the inverted buckle, air-cool and demould.

10. Divide the baked cake into 3 large pieces.

1 1, whipped cream with sugar until it does not flow.

12, two pieces of cake sandwich with whipped cream, in the plaster.

13, use yellow pigment to bring out the colored cream, put it into a paper bag, adjust it to light yellow first, and then add some pigment to make it darker.

14. Squeeze out the florets, refrigerate them first, and then mount them together at last.

15, the surface of the cake was covered with flowers, the colors were scattered, washed grape grains were put in the middle, lemon slices were inserted, and a fake flower decoration was placed.