Low-gluten flour, 125 grams
5 g baking powder
2 grams of salt
Two drops of lemon juice
15 grams sugar
Vanilla oil 2 drops
4 egg yolks
30 grams sugar
45 g of corn oil
60 grams sugar
150 g fresh strawberries
1,32 * 22 cm at the bottom of the baking pan covered with greaseproof paper
2, 4 egg yolks, 30 g sugar and beat until sugar dissolves; then add the milk and whisk corn oil
3, low-gluten flour, baking powder and salt sifted add egg yolk paste
4, with a rubber spatula to turn the egg yolk mix evenly aside
5, with electric mixer to four proteins to pass, then add a few drops of lemon juice to continue to pass
6, to play in the process of protein, three times added 45 grams of sugar.
7, the egg whites to soft peaks, whisk filed after long tail hanging from protein
8 drops 2 drops of vanilla oil, then beat evenly slightly
9, add egg yolk protein paste 1/3 turn mixed paste evenly
10, in step 9 and then pour the remaining egg yolk paste the entire protein paste.
11 Preheat the oven 170 ° C °; the last turn of the custard mix evenly.
12, custard poured into a baking dish,
13, the pan into the oven, and bake for 20 minutes out.
14, cut a slightly larger than the new baking pan oiled paper, after the cake baked upside down on a new oiled paper, oiled paper and the original one is ripped off.
15, fresh cream 60 g fine sugar until a non-flowable buttercream.
16, chopped strawberries
17, cake with butter cream, put strawberries
18, use baking greaseproof paper at the bottom of the cake rolled up, after two truss into the refrigerator for 20 minutes to remove the slices.