Strawberry Cream Cake

First, separate the yolk and protein from the eggs and put them in clean water-free and oil-free basins.

Add milk, corn oil, and granulated sugar to the egg yolks in sequence and stir evenly.

Then add the sifted mixed flour (cake flour and cornstarch). Mix well. Into egg yolk paste.

First add a few drops of lemon juice to the egg whites, then add fine sugar in three batches and beat until stiff peaks (with sharp peaks). At this time, preheat the oven to 150 degrees.

First add a few drops of lemon juice to the egg whites, then add fine sugar in three batches and beat until stiff peaks (with sharp peaks). At this time, preheat the oven to 150 degrees.

Pour it into a 6-inch mold, knock out the bubbles, put it in the middle and lower layers of the oven, heat it up and down, 150 degrees, for 1 hour. Cover with tin foil when the color is satisfied. The degree of maturity is determined by whether a toothpick contains batter when inserted. The time and temperature can be adjusted according to your own oven.

After baking, turn it upside down, let cool, and unmold.

Take the light cream out of the refrigerator and add appropriate amount of powdered sugar to beat.

Cut the cake body into three or two slices crosswise. I only cut two slices because I didn't want to put too much cream. Please ignore my handicap.

Wash the strawberries in advance, cut them in half and into cubes, and control the water.

A piece of cake, one layer of cream and one layer of diced strawberries, then another layer of cream, and then another layer of cake.

Now you can start wiping your face. Please ignore that this is my first time wiping.

Then squeeze some more cream on top as you like and place strawberries on top. That’s OK.

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