Cooking Steps

1. 

   Step1:Separate the egg white and yolk in a clean, water-free and oil-free basin. Add 60 ml of milk, 40 g of corn oil salt, 1 g of sugar, 30 g to the yolk. Stir well. Stir well.

2. 

   Step2:Sift 100g of low gluten flour into the zigzag shape and stir evenly.

3. 

   Step3:Squeeze a little lemon juice into the egg whit

4. 

   Step4:Add 20g of sugar and start to bea

5. 

   Step5:When there are more bubbles, add another 20g of sugar. Continue to use the eggbeater.

6. 

   Step6:The protein can be sent to the time when there is a small sharp corner.

7. 

   Step7:Pour 1 / 3 of the albumen paste into the yolk paste and mix well.

8. 

   Step8:After mixing, pour into the remaining albumen paste and continue to mix evenly.

9. 

   Step9:Pour it into the prepared mold and shake it.

10. 

    Step10:Put it in the oven and heat it at 130 ℃ and heat it at 140 ℃ for 50 minutes.

11. 

    Step11:This cake is eight inches long. I can't eat it all at once. I cut a quarter of it for decoration. I forgot to take a picture of it. It is to mix light cream with 20g white sugar to make it hard to froth. Cut the baked cake into three pieces horizontally. Spread light cream of strawberry jam on one piece of cake. Spread one layer of cake, then spread a layer of strawberry jam and light cream. Cover another layer of cake. Then spread the light cream evenly on the outside of the cake Noodles. Sprinkle strawberry biscuits crispy. Fresh strawberries to make some decorations. You can play your imagination.