Cooking Steps

1. 

   Step1:Prepare the materials and weigh them. Separate the egg white and yolk. Preheat them on the oven at 130 ℃ and 120 ℃.

2. 

   Step2:Put 10 grams of oil, milk, salt, sugar and egg yolk into the emulsification state, then sift in the low gluten flour and mix well.

3. 

   Step3:Mix the yolk batter with a cross until it is free of particles and dry powder. Don't circle it. Don't mix it for too long. Avoid the batter from getting cramped.

4. 

   Step4:Beat egg white with 30g sugar until it's dry and foamy. It's better to lift the egg white cream to have a short, straight and sharp corner.

5. 

   Step5:Put the cake paste into the mold and shake out the bubbles. Put it in the middle and lower layers of the oven for 50 minutes. After the cake reaches the highest point and falls back for 5 minutes, it will be good. Don't worry, you can use toothpick to insert it. The extracted toothpick is clean and fresh without attachments.

6. 

   Step6:The cake is divided into 3 pieces with a slicer, and the thickness is even. The mango is diced for standby. The cream is 400ml and 35g sugar is added to beat. Start to spread the cream.

7. 

   Step7:I use a 160ml sandwich for cream. The 160 plaster is just right. After the plaster is finished, use a large 18 tooth flower mounting mouth to mount flowers on the surface of the cake for decoration. Then put mango and Santa Claus and garland for decoration.

8. 

   Step8:Finished products. Party dessert on Christmas Eve. Refrigerate it.