Cooking Steps

1. 

   Step1:Pour water and salad oil into the egg basin.

2. 

   Step2:Mix with hand beater until fully emulsified.

3. 

   Step3:Pour in the sifted low gluten flour.

4. 

   Step4:Stir until the flour and oil are even. No dry powder.

5. 

   Step5:Put the yolk in the batter.

6. 

   Step6:Stir until the yolk and batter are even and free of granules.

7. 

   Step7:Whisk the egg white. Add the sugar three times. Whisk the egg white to 8.

8. 

   Step8:Add 1 / 3 of the cream to the yolk paste. Mix well with a spatula.

9. 

   Step9:Pour the egg yolk paste into the remaining egg cream. Quickly mix it.

10. 

    Step10:Pour the batter into a 6-inch mold, and make a big bubble.

11. 

    Step11:Preheat the oven to 150 degrees. Bake for 45 minutes.

12. 

    Step12:Take out the baked cake. Put it on the drying net to cool. Then demould it.

13. 

    Step13:Divide the cake into three pieces on average.

14. 

    Step14:Whipped cream with sugar powder until it can be mounted.

15. 

    Step15:Put cream on the cake. Put on the mango cubes. Use the round flower mounting mouth to squeeze the cream on the edge.

16. 

    Step16:Repeat the previous step. Assemble the cake.

17. 

    Step17:Finally, decorate the cake with strawberries.

18. 

    Step18:It's no problem to make a naked cake without plastering.

19. 

    Step19:Put it in the refrigerator and refrigerate it. Cut it into pieces and taste it.