cake flour
180g
corn oil
100g
berry sugar
160g
Eggs (of hens)
10
condiments
milk
100g
lemon juice
8 drops
Cream that can be thickened to make whipped cream
500 ml
berry sugar
50 grams
Ladyfingers
1 Bao
fruit
Proper amount
step
1. Egg yellow-white separation
2. Add 40 grams of fine sugar to the egg yolk and mix well.
3. Add oil and milk and mix well.
4. Add the sieved flour and mix well.
look on/stand by with folded arms
6. Add 120g fine sugar and lemon juice to the egg white.
7. Send it to a clear line and lift the eggbeater at a small right angle.
8. Divide the yolk paste into three parts and stir.
9. Pour into the mold to shake out bubbles and bake at 180℃ for 20 minutes. I didn't have a big mold, so I baked it twice on a pizza tray.
10. After baking, buckle it out, round the edges and let it cool, otherwise the cream will melt.
1 1. Coat with jam.
12. Fasten another patched cake,
13. Take out the whipped cream from the refrigerator three hours in advance, add 50g of fine sugar and beat well.
14. It is wavy, indicating that the angle of the eggbeater is appropriate.
15. Put it in a paper bag, one with a paper mouth and one without, and put it in the refrigerator for later use.
16. Dice the fruit for later use. I used peaches and kiwis.
17. Squeeze cream on the surface of the cake and smooth it.
18. So is the side.
19. Stick the lady's finger and sprinkle with a layer of chocolate chips.
Step 20 decorate flowers
2 1. Put fruit
22. Tie a ribbon