Cooking Steps

1. 

   Step1:The egg white and yolk are separated. The egg white basin is free of oil and water. Keep it clea

2. 

   Step2:30g soft white sugar in the yol

3. 

   Step3:Add 40g mil

4. 

   Step4:Add 40g corn oi

5. 

   Step5:Add 2G salt. Mix wel

6. 

   Step6:Sift in 85g of low gluten powder and mix with a rubber scraper to make it thick, delicate and like mayonnaise. Put the mixed mayonnaise aside for use.

7. 

   Step7:Beat the egg white. Add 5g lemon juice and beat it into fish foam at low speed. Add 1 / 3 of soft white sugar

8. 

   Step8:Continue to use low speed. When the protein becomes more dense, add 1 / 3 sugar. Still use low speed to kil

9. 

   Step9:Add the last third of sugar. Continue to stir. Lift the beater head. When pulling out the curved sharp corner, it means wet whipping

10. 

    Step10:After the wet foaming, the eggbeater has low speed and high speed. Continue to beat until the eggbeater is lifted. There are two vertical short sharp corners in the two eggbeaters. They do not bend. It means that they have dry foaming. They stop mixing.

11. 

    Step11:Use a rubber scraper to put 1 / 3 of the protein into the egg yolk paste. Use the scraper to quickly and gently stir evenly. Pay attention to scraping the bottom from the edge of the basin. Do not lace. Otherwise, defoamer. Then pour the remaining protein into the egg yolk paste. Mix well in the same way.

12. 

    Step12:Preheat the oven. The temperature of 145 ℃ varies with your own oven. Adjust it by yourself. When preheat, pour the cake paste into the 8-inch open bottom cake mold. Level it with a scraper. Shake it on the table. Shake the bubbles out. Then put it on the second bottom layer of the oven. 145 ℃ for 50 minutes. Do not open the oven door in the middle to prevent the cake from shrinking due to low temperature.

13. 

    Step13:Take out the tested cake. Use toothpick to make the cake. See if there are any cake crumbs on it. It means that it's ready to bake. Then shake the cake mold hard on the table. Shake the air out. Then turn it upside down on the cooling rack to cool it

14. 

    Step14:About 20 minutes. Turn over. Demould. Qifeng will do it.

15. 

    Step15:200g light cream with 20g sugar powde

16. 

    Step16:It's clear. Obviously it's a little difficult. It's OK

17. 

    Step17:Cut the cake in two. Cream i

18. 

    Step18:Plus chopped mang

19. 

    Step19:Top it with cream, strawberry slices, yellow peach flowers, cherry decoration and a nice birthday cake