Eggs: 3
Low-gluten flour: 70g
5. Add a few drops of white vinegar to the egg whites. Start beating at low speed until large bubbles form.
6. Then, add 15 grams of sugar in three separate additions. Beat at high speed until trails appear, finally reaching the soft peak stage. 7. Take one-third of the meringue and add it to the egg yolk mixture from step 3. 8. Mix evenly with a spatula. Add the remaining meringue and gently fold it in from the bottom of the container until fully combined. 9. Sift cake flour into the egg batter. 10. Use a spatula to mix into a smooth batter. 11. Spoon the batter into a cake pan lined with parchment paper. 12. Preheat the oven to 160°C (320°F) with both top and bottom heat. Bake for 20 minutes. Once baked, remove the cake and let it cool on a wire rack. 13. Whip the heavy cream with an appropriate amount of sugar until stiff peaks form.14. Spread the cream on the cake base.
15. Decorate with Oreo cookies. 16. Place small candies on the cake to create the owl’s eyes and beak.
