How to make Hello Kitty double-layered fruit sandwich cake

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  1. Prepare two large stainless steel basins that are water-free and oil-free to put the egg yolks in Separate from the egg whites, pour 30 grams of white sugar into a basin with egg yolks and beat evenly, then pour in cooking oil and continue to beat evenly, then pour in milk and beat until it forms a fish-eye bubble shape

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  2. Prepare a medium-sized empty bowl and a filter to pass the low-gluten flour through the filter.Pour into an empty bowl and then pour all 100 grams of low-gluten flour into the basin with egg yolk liquid and use a spatula to stir into the egg yolk paste

• 3. After stirring, put the basin aside.Take the basin containing the egg whites and beat them evenly with a whisk.Pour in 30 grams of white sugar in three batches.When you see the egg whites become It looks like an upright triangle.If the egg whites do not fall within one second, it means that the egg whites have been whipped to the best state.Remember that the egg whites must not be whipped too thick
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  4.Use a spatula to scoop one-third of the egg whites into the egg yolk paste basin and stir evenly from bottom to top.Then slowly pour all the egg yolk batter into the egg white basin and continue to stir quickly.Then pour all the egg yolk batter into the cake mold.Place the cake mold on the baking sheet and shake it twice.Add some vanilla essence and put it in the oven to adjust the temperature.Adjust to 160 degrees, bake the middle layer up and down, and adjust the time to 40 minutes.When the cake comes out of the oven, turn it upside down and let it cool, then unmold it and it can be eaten or used for decoration.