Cooking Steps

1. 

   Step1:1. cake body - prepare the ingredients and make the sponge cake body. Soak the egg in 60 ℃ warm water. Then put the whole egg into the egg beating basin. Add 80g sugar and 2 drops of white vinegar to beat. The whole process takes about 12 minutes. When you lift the egg beater and draw 8 words on the egg paste, it will not disappear immediately. Sift in all the flour. Stir the batter with the mixing method until there are no obvious particles. Add cocoa powder again. Stir again until no granules. Then add corn oil and milk at a time. Stir. Put the batter into the 8-inch mold. Bake in the oven. 150 ℃. 60 minutes. Preheat the oven at 170 ℃ for 10 minutes. My Jiuyang oven. The temperature is just right.

2. 

   Step2:Cream and sugar to 8 points. Mix the cream and sugar 10 to 1. Put the whipped cream into a decorative bag. Set aside. Divide the cold cake evenly into three pieces. Dice mango and pitaya. Wash and dry the cherries and blueberries. Spread the whipped cream evenly on the cake slices layer by layer. Layer by layer of cream and layer by layer of fruit (the fruit in the sandwich layer is the Pitaya and Mango). Top layer with whipped fruit (pitaya, mango, blueberry and cherry

3. 

   Step3:It's ready to eat.