Egg yolks: 3 pieces
Granulated sugar: 10 grams
Granulated sugar
50g 1. Beat the egg whites with sugar until stiff peaks form. 2. Add sugar to the egg yolks and whisk until combined, then add jam and mix evenly. 3. Add salad oil and whisk until the oil is fully incorporated. 4. Add milk and mix well. 5. Sift in low-gluten flour and cornstarch, then mix until combined. 6. Fold the beaten egg whites into the egg yolk mixture in three batches until evenly combined. 7. Pour the batter into a mold. 8. Bake in the oven. 9. Whip the whipping cream with jam until patterns form, then pipe onto the cake. For a more matching color, a small amount of food coloring can be added, though it is optional.
