Strawberry Cake

Separate egg yolks and whites into two clean, dry bowls. Start with the yolk part.

Add 10g of sugar to the yolks and mix well.

Add milk and mix well.

Add salad oil and mix well.

Add strawberry jam and mix well.

Finally, add low-gluten flour.

Fold until well combined and set aside.

Add salt and white vinegar to the egg whites. Beat at low speed until coarse bubbles form.

Add 30g of sugar.

Beat until fine foam forms.

Switch to high speed and beat until stiff peaks form, then stop.

Pour the yolk mixture into the egg white mixture.

Fold gently (do not stir in circles).

Pour the batter into a 6-inch bottom-removable mold, smooth the top, and tap lightly to release air bubbles. Place in the oven.

Bake at 150°C for 35 minutes in the middle rack with top and bottom heat. (Time and temperature are for reference only.)

Take out and invert immediately.

Unmold after cooling.

Horizontally slice the cake into two layers.

Spread cream in the middle and smooth it out.

Cover with the second layer.

Spread another layer of cream on top and smooth it out as much as possible.

Decorate with strawberries, pipe flowers with a star nozzle, and add some washed, green strawberry leaves for decoration.

Finally, sprinkle powdered sugar on top.