Strawberry cake

1. Prepare ingredients such as coconut oil (or corn oil or butter), low gluten flour, milk, eggs, sugar, and a spoonful of starch (optional).

2. Light cream, I often use blue windmills.

3. Put three egg whites into an oil-free egg beater.

4. Add a little white vinegar and 20 grams of sugar, beat at low speed until frothy.

5. Add another 20 grams of sugar, beat at high speed, and finally add the remaining 20 grams of sugar. Continue to beat until dry and frothy.

6. When the egg beater is lifted, the egg whites should form sharp corners. Set aside for future use.

7. Mix milk, oil, and egg yolks together and stir well.

8. Sieve in low gluten flour and starch. Mix evenly using the method of flipping and rolling, and do not rotate in one direction to avoid the formation of reinforcement.

9. Put one-third of the protein into the stirred egg yolk batter and stir it by flipping or cutting. Remember not to stir in circles to avoid defoaming.

10. After the two are fused together, pour all the stirred egg yolk batter into the remaining protein and continue stirring.

11. Pour the mixed batter into a 6-inch mold and quickly shake it up and down to remove any air from the batter. (Coconut oil formula contains more air, while corn oil does not.)

12. Preheat the oven to 150 degrees and turn the heat up and down. Put the cake in. Timed for 36 minutes.

13. You will find that the cake is slowly growing.

14. Take it out in a timely manner when the time is up.

15. Turn it upside down and let it cool. Wait until it cools down before demolding.

16. This is after demolding.

17. Pour light cream into an egg beater, add 30 grams of sugar, and beat at high speed.

18. Until sharp corners appear. Pass it off.

19. Cut the cake into three pieces. A stabilizer can be used to ensure that each piece of cake is of the same height.

20. Be sure to cut in this way, front, back, front, back, like cutting meat. Remember not to cut with one knife.

21. Three pieces.

22. Get ready to embellish the fruits. I have prepared strawberries, blueberries, raspberries, and nuts.

23. Spread light cream on the first layer, add strawberry chips, and then spread another layer of light cream.

24. Cover the cake embryo and repeat the previous step. For each layer of cake, gently press down with the palm of your hand to allow the cream to flow naturally.

Finally, place the fruits and nuts on top and decorate them.

26. Completed, I'm so tired from writing.