Cooking Steps

1. 

   Step1:Divide egg yolk protein into two deep bowls. The bowl is free of oil and water. Stir 20 grams of sugar with four yolks without granules. Then add corn oil. Add slowly. Mix the egg liquid with oil and then add milk. The method is the same as adding oil. Fully mix.

2. 

   Step2:Sift the low powder, salt and baking powder. It must be sifted before it is added to the yolk liquid

3. 

   Step3:Mixed yol

4. 

   Step4:When the egg yolk is mixed with flour, it should be turned over rather than circled like Chinese food and noodles to avoid the agitation

5. 

   Step5:Whisk the egg white at a low speed. Don't run at a high speed as soon as you come up. Add 80 grams of sugar to the egg white three times

6. 

   Step6:The first time is to add sugar when making bubble

7. 

   Step7:The second time is to add sugar when making a fine bubble

8. 

   Step8:The third time is when the lines are clear. When the agitator is lifted and the tip of the tower is bent, the agitator will be sent until the tip of the tower is not overturned

9. 

   Step9:After the egg white is sent, pour it into the prepared yolk liquid. Stir it instead of stirring it. The speed should be faster to prevent defoaming. If the egg white is not sent enough, and the air is not enough to mix with the egg white, the cake will be ready and collapse. The adjusted cake liquid will be evenly introduced into the eight inch loose bottom mold. The surface should be flat as much as possible. Then shake the mold on the table for two or three times to shake out the bubbles. The whole process should be continuous. Prevent defoaming. It will not expan

10. 

    Step10:If you find that the surface is about to paste, but it's not cooked yet, you can put a piece of tin paper on the surface. You don't need to cover it. But you need to be fast. In principle, the oven doesn't open the box in the middle of the way. But it's safer if you're not sure about your craft. Change the baking time to lower the fire for 20 minutes. It takes me about 40 to 45 minutes. The upper and lower fire are combined. 180 and 150 are used alternately. The general purpose is to make the inside of the cake mellow and soft

11. 

    Step11:After baking, turn it upside down and cool it down before demoulding. First cut the mold with a bread knife. Then push the bottom. The cake will come out. Do not oil the cake film once. Then the cake will not rise. Cut the layer after cooling

12. 

    Step12:Add cream and strawberries to make fruit stuffing. Cover half of the cake. Mount it. Decorate it with fruit according to your own preference. I use gold diamond cream. It takes about 300g of cream and some sugar to mount it. If you don't like too sweet, you can put less sugar