1. Ingredients:?

Fresh milk, fruits, eggs, and flour for making cakes.

2. Tools:

Egg whisk, two stainless steel basins, oven, cake mold, decorating tip, decorating bag, powder sieve, decorating turntable, scraper and four bowl. ?

3. The specific method is as follows:

1. First, measure all the cake body and cream ingredients. Note that the cream ingredients need to be stored in the refrigerator. According to the ingredients of the egg yolk paste in the recipe, stir the ingredients except the low-gluten flour until combined. Finally, sift in the low-gluten flour and stir with a spatula.

2. Use a whisk to adjust to medium speed and begin to beat the egg whites. During the beating process, fish-eye shapes appear. Add one-third of the fine sugar for the first time, and then beat until it is a little sticky. Add one-third of the fine sugar and beat until the egg whites become wrinkled, then pour the remaining sugar into the egg whites until the egg whites pull up and become peaks.

3. Add the egg white paste to the egg yolk paste three times, stir well each time before adding the next time, then put it into the anode mold and shake it at a height of 30 miles.

4. Pour the prepared cake batter into the prepared eight-inch cake mold. (The cake mold must be wiped dry in advance.) Place in the middle and lower layers of the oven and bake at 170 degrees for 55 minutes.

5. During the cooling process, continue to prepare the filling and cream. With strawberry and mango filling, cut the cake in the middle, apply a layer of cream, and then put the fruit. Install the piping bag and nozzle, put the remaining cream into the piping bag, make the edges first, and then fill in the middle lines. If you like the cream sweeter, you can add more powdered sugar.