Today, I would like to recommend to you a cake recipe that I have used for 10 years, which is particularly easy.
Ingredients: 3 eggs, 60 grams of cake flour, 30 grams of sugar, 30 grams of milk, 20 grams of corn oil, 2 grams of salt, and a little lemon juice.
Decoration: 150g whipped cream, appropriate amount of fresh fruit.
Practice:
1. Mix corn oil and milk first, and stir until emulsified.
2. Separate the egg white and egg yolk, add 2 grams of salt and a little lemon juice to the three egg whites, add sugar two times, and beat until hard foaming, that is, lift the egg beater with a pointed and short hook.
3. Add the egg yolk in batches, beat well each time, and then add the next egg yolk.
4. After the egg yolk and egg white are evenly beaten and mixed, the clear lines will not disappear.
5. Sift in the cake flour and mix evenly.
6. Pour the emulsified milk corn oil along the spatula, stirring while pouring.
7. Put the mixed cake batter into the 6-inch pink mold of the school kitchen, and put it into the preheated oven, I will make it 150 degrees for 35 minutes. Please refer to your own oven for a specific time and temperature.
8. It can be demoulded after baking.
9. Cut the demoulded cake into 6 pieces.
10. Cut each piece from the middle without cutting the bottom.
11. Beat the cream with 5 grams of sugar until it does not flow, squeeze the cream into the uncut cake, and decorate with fresh fruits.
Jason 
lay 
Fong Tan Ling