Cooking Steps

1. 

   Step1:Separate the egg white from the protein. The container for the egg white must be free of oil and wate

2. 

   Step2:Add 50g corn oil to the egg yolk and stir well

3. 

   Step3:Add 80g milk and stir well

4. 

   Step4:Sift in 100g of low gluten flour, then draw Z and mix well

5. 

   Step5:Beat the egg whites into big bubbles with an electric beater, and then add sugar in three times

6. 

   Step6:It's OK to hit the hard foaming shape (the egg beater has an upright hard sharp corner when lifting)

7. 

   Step7:Beat up the egg whites and shovel some of them into the yolk mixture. Mix well. Do not stir. Mix one part and then add another part. Mix well (at this time, preheat the oven. 170 degrees. Preheat the upper and lower tubes

8. 

   Step8:Pour the mixed paste into the mold. Then shake it hard for a few times to produce bubbles. Then put it into the middle layer of the oven for 170 degrees. Bake for 50-60 minutes. Color the surface and cover it with tin pape

9. 

   Step9:Turn it upside down to cool it after it's out of the oven

10. 

    Step10:Then it is divided into three layers for standby

11. 

    Step11:Mix the cream, sugar and milk powder, then beat until the lines are clear

12. 

    Step12:Take a piece of cake and put it on the cake gasket. Then touch the cream

13. 

    Step13:Add the pre cut strawberries, and then add another layer until all three layers of cake are added

14. 

    Step14:After touching the last layer, you can decorate the cake. You can decorate it as you like.