Cooking Steps

1. 

   Step1:The whole family. The materials are ready. Let's go. Whipped cream is still in the fridge. It's not patted.

2. 

   Step2:After separating the yolk, put the protein in the refrigerator and refrigerate it for convenience. Pour sugar, water and oil into the yolk in turn. Mix well. Sift the flour. Mix well again. The yolk paste is finished. Set aside.

3. 

   Step3:Now, start to beat the protein. Drop a few drops of lemon juice. When a big bubble appears, add one-third of the fine sugar until it becomes delicate, then add the second fine sugar. After a while, add the remaining fine sugar. Continue to beat.

4. 

   Step4:It's going to be a success.

5. 

   Step5:The lines are clear.

6. 

   Step6:At the end of the day, you can see this state. It means that you're successful. You can start preheating the oven. I'm setting 180 ℃ for 5 minutes.

7. 

   Step7:Add one third of the beaten egg white to the egg yolk paste and stir evenly. Then add the beaten egg white to the remaining two-thirds of the egg white paste. Stir well. It's the cake. Put it into a six inch cake mould and shake out bubbles. Place in the middle of the oven. Set to 150 degrees for 40 minutes. It depends on the oven at home. After the cake is baked, shake it upside down a few times. Use the release knife to demould it. Put it aside and cool it.

8. 

   Step8:Finally, dice the strawberries. Take 250g and sugar from the fridge and whisk them until they are like the small sharp corner when whisking the albumen paste. It means that the whisking is successful. Next, first divide the cake into the size you need. Take out the cake and take a flower mounting bag and mouth. Put in the whipped cream. Decorate the cake according to the pattern you like. A layer of strawberries. A layer of cream.

9. 

   Step9:The delicious strawberry cream cake is finished.