Qi Feng Cream Cake

1. Add oil and stir with water

2. Add the sieved low powder and mix well

3. After stirring slightly, add egg yolks and mix well.

4. Use low speed to beat the protein into thick bubbles, and add sugar, white vinegar, and salt three times

5. Use medium speed to beat the protein until it is close to hard foaming

6. Add one-third of the protein to the egg yolk batter and mix well

7. Add one-third of the protein to the egg yolk batter and mix well

8. Finally, mix all the egg yolk batter into the remaining protein and mix well using the cutting and mixing method

9. Mix well and slowly pour into the mold

10. Shake out bubbles and place them in a preheated oven at 150 degrees Celsius for 50 minutes. Pour out the furnace upside down and let it cool before demolding

11. After molding

12. After demolding the cake, remove the skin and cut it horizontally with a knife into two pieces

13. Whisk the light cream until 6 points are reached

14. First, apply a layer of whipped cream, then evenly spread fruit cubes, and then apply another layer of cream

15. Cover with the second piece of cake

16. Spread cream on the entire cake

17. After the entire cake cream is smoothed out, you can freely use a decorative nozzle to decorate it

18. Add your favorite fruits at will