Fruit Birthday Cake

Separate the egg whites and yolks, and set aside.

Add cooking oil, milk, and 20g sugar into a container and mix well.

Add the egg yolks to 'Step 1' and mix well.

Sift in the low-gluten flour.

Stir gently using a cutting motion to mix evenly. Be careful not to stir in circles to avoid gluten formation.

Whip the egg whites – this step is crucial for the cake's success. Add 5 drops of white vinegar to the egg whites. Whip until they turn white and foamy. Add 15g sugar and whip until soft peaks form. Add the remaining 15g sugar and whip until stiff peaks form, where the egg whites can form sharp peaks.

Gently fold the whipped egg whites into the mixture from 'Step 5' in three separate additions. Use a cutting motion and work quickly to avoid gluten formation.

Pour the mixture into the mold.

Preheat the oven to 170°C for 5 minutes. Pour the batter into the prepared mold, tap to remove air bubbles, and bake on the bottom rack at 170°C for about 40 minutes. (If cracking occurs too soon, reduce the heat to 150°C after 10 minutes.)

Once baked, place the cake on a cooling rack and invert to prevent cracking and shrinking.

Cut the cake in half. Spread whipped cream on the inner layer and add chopped peach pieces.

Reassemble the cake and spread whipped cream on the exterior. I used a watermelon knife instead of a spatula, so the technique could improve.

Decorate the exterior with peach slices, strawberries, chopped dark chocolate, and cherries.