Making your own cake with real ingredients is incredibly delicious and brings a great sense of achievement.
Egg Yolk Batter: – Egg yolks: 8 – Granulated sugar: 50g – Water: 85g – Corn oil: 85g – Low-gluten flour: 139g Meringue Part: – Egg whites: 8 – Lemon juice (or white vinegar): approximately 8 drops – Vanilla extract (optional): approximately 6 drops Cream Decoration Part: – Whipping cream: 600g – Fine sugar: approximately 40g – Fruits and decorations for filling and surface: as desired Prepare a 10-inch cake mold, mixing bowls, whisks, and other tools. Weigh all ingredients accurately. Ensure the bowls for egg whites and yolks are grease-free and dry. Separate egg yolks and whites, refrigerating the whites for later use. Add granulated sugar to the egg yolks and whisk until dissolved. Mix in water until combined, then add corn oil. Stir rapidly in any direction until the mixture emulsifies with fine bubbles. Sift in low-gluten flour and fold clockwise until no dry flour remains. Sift the batter and set aside. Remove chilled egg whites from the refrigerator, add a few drops of lemon juice or white vinegar, and beat with an electric mixer. Gradually add fine sugar in three stages (large bubbles, visible streaks, deep streaks) until soft peaks form. Preheat the oven to 180°C (356°F) with both top and bottom heat. Gently fold two spatulas of meringue into the yolk batter, then combine all yolk batter into the meringue using a folding motion. Pour the batter from a height into the mold, tap to remove air bubbles, and bake in the preheated oven at 180°C (356°F). Reduce oven temperature to 150°C (302°F) and bake for about 50 minutes. Remove, tap the mold, and cool the cake upside down. Manually remove the cake base from the mold. Whip the cream until stiff peaks form. Dice fruits for the layers and prepare surface decorations. Slice the cake base into three even layers. Spread cream on the first layer, add diced fruits, place the second layer (bottom coated with cream) on top, repeat with cream and fruits, then add the third layer. Frost the entire cake and decorate the surface.
