Fruit Chiffon Cake水果戚风蛋糕好吃的烹饪方法 Fruit Chiffon Cake水果戚风蛋糕的地道做法和步骤

The recipe comes from the thirty-third chapter of the book. According to the raw materials at home and my taste preferences, I made some simple changes. It is a very soft and fresh fruit chiffon cake!
菜谱来源于书上的第三十三章，根据家里的原材料和自己口味喜好做了一些简单的变化，是非常绵软又清新的戚风水果蛋糕喔！

用料  

Fruit Chiffon Cake水果戚风蛋糕的做法  

1. Separate the white and yolk of three put the egg whites in the fridge.
   分离三个鸡蛋的蛋清和蛋黄。然后将蛋白放入冰箱。

2. Mix together with the milk , castor sugar and corn oil.
   将牛奶、细砂糖和玉米油混合均匀。

3. Sift the self-raising flour into a bowl several times and mix well.
   将低筋面粉少量多次的过筛，倒入碗中，混合均匀。

4. Pour in the egg yolk mixture and mix well
   倒入蛋液，混和均匀。

5. At this point, preheat the oven, 140 degrees Celsius, 10 minutes
   这个时候将烤箱预热，140摄氏度，10分钟。

6. Add the sugar three times and whisk the egg whites as you until the inverted egg whites do not drip.
   将细砂糖分三次加入，并一边加入一边打发蛋白。打发到倒扣蛋白也不会滴落的状态为止。

7. Mix the egg white and egg yolk together and pour from a high height into a six-inch container.
   将蛋白糊和蛋黄糊混合均匀，并从高出倒入六寸容器中。

8. Put it in the oven at 140 degrees Celsius for 50 minutes
   放入烤箱，温度为140摄氏度，时间为50分钟。

9. Remove the cake from the oven and cut it in half.
   从烤箱拿出烤好后的蛋糕，脱模后切成两半。

10. Cut all the fruit into small pieces,the size and amount depending on you like.
    将水果全部切好，大小和多少可以根据个人喜好而定。

11. Add the castor sugar to the light cream and stiring until desired.
    将细砂糖加入淡奶油中，打发至图片状态。

12. Top the first layer with cream and fruit.
    在第一层蛋糕片上挤奶油和放水果。

13. Cover with a second layer of cake slices and garnish with cream and fruit as you like.
    盖上第二层蛋糕片，用奶油和水果装饰成你喜欢的样子。

14. That's all.
    完工啦！