Eggs: 4 pieces
Cake flour: 50 grams
Appropriate amount
1. Separate 3 egg whites from yolks, and add one whole egg into the yolks. 2. Add 2 drops of vinegar to the egg whites, gradually add sugar, and beat with an electric mixer from low to high speed until stiff peaks form (when the whisk is lifted, two sharp peaks stand upright). 3. Add salt and oil to the yolks, beat with an electric mixer until the color lightens and the mixture becomes thick. 4. Sift in cake flour and fold evenly. 5. Take 1/3 of the beaten egg whites, add them to the yolk mixture, and fold evenly. 6. Then add the remaining egg whites and fold evenly from top to bottom and left to right—do not stir in circles. 7. Place the batter into a piping bag, then pipe into paper cups, filling to 80% full. 8. Preheat the oven to 170°C, bake for 20 minutes, then remove and cool for later use. 9. Whip cream with powdered sugar using an electric mixer until stiff.Beat the cream until it reaches the consistency shown in the image. Finally, load the whipped cream into a piping bag. Using your preferred piping nozzle, pipe out the desired shapes. Sprinkle decorative sugar pearls on top, insert a small card, and the lovely little cake is complete (a small 5-tooth chrysanthemum nozzle is used here).
