Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Drop lemon juice into the egg white. Add sugar into the egg white three times to make a protein cream.

2. 

   Step2:Put the egg yolk, milk, corn oil and sugar into the container and stir well.

3. 

   Step3:Sift in the low gluten flour.

4. 

   Step4:Mix the yolk mixture well.

5. 

   Step5:Add 1 / 3 protein cream to the yolk batter. Stir well.

6. 

   Step6:Add the batter into the remaining cream. Mix well.

7. 

   Step7:Pour the cake paste into the 4-inch high cake mold. Shake out the big bubbles. Put them into the preheated oven. 165 degrees. Bake for 45 minutes.

8. 

   Step8:Turn the baked cake upside down and cool it down for demoulding. Cut the cake embryo into 3 equal parts.

9. 

   Step9:Cream and sugar.

10. 

    Step10:Put a piece of cake embryo on the bottom of the plate. Put on the light cream. Cover a piece of cake embryo. Then put on a little light cream. Cover the last piece of cake embryo.

11. 

    Step11:Cream the whole cake evenly. Try to smooth it as much as possible.

12. 

    Step12:Squeeze some cream on top of the cake. Garnish with strawberries. Sprinkle some freeze-dried strawberries.

13. 

    Step13:Add some freeze-dried strawberries to the edge of the cake for decoration.