Cooking Steps

1. 

   Step1:Separate the egg yolk from the protein. Make sure there is no water or oil in the basin. Mix the egg yolk with corn oil evenly.

2. 

   Step2:Add milk. Stir well.

3. 

   Step3:Add the sifted low gluten flour and mix well until it is dry. The yolk paste is ready.

4. 

   Step4:Whisk the egg whites and lemons with the electric mixer in the first gear.

5. 

   Step5:Add 20 grams of sugar until fish eye blisters appear.

6. 

   Step6:Beat the egg in the 3 gear of the electric egg whisk until the volume expands. The foam is fine. Add 20 grams of granulated sugar.

7. 

   Step7:Continue to beat. Add the last 20 grams of sugar when there is slight grain in the protein. Know that there is a small hook when you beat it.

8. 

   Step8:Take one third of the egg white paste and put it into the yolk paste. Mix well.

9. 

   Step9:Pour all the yolk batter into the batter. Mix well.

10. 

    Step10:Pour in the mold. Tap the mold a few times to shake out the big bubbles inside.

11. 

    Step11:The bottom layer of the oven. Heat up and down. 170 degrees. 35 minutes or so. Qifeng cake will be baked. After it's out of the oven, tap on the mold and turn it upside down immediately. After the cake is completely cool, release the mold.

12. 

    Step12:Cut the fruit into small pieces. Beat the cream with sugar. Divide the Qifeng cake into three equal parts. Take a slice of cake. Touch a circle of cream. Sprinkle a layer of fruit.

13. 

    Step13:Cover with a layer of cake slices. Continue to spread cream and put fruit on until the third layer is finished.

14. 

    Step14:The surface is simply decorated with mint leaves. The naked cake is finished.