Baking | Recipe for Cream Cakes

1️⃣ Separate egg whites and yolks. 2️⃣ Whisk corn oil and milk until emulsified. Sift in cake flour and whisk until no dry flour remains. Add egg yolks and mix well. 3️⃣ Whisk egg whites with lemon juice, adding sugar in three additions until stiff peaks form. 4️⃣ Take a small portion of the whipped egg whites and fold it into the egg yolk mixture. Then fold the mixture back into the remaining meringue. 5️⃣ Pour the batter into a baking pan lined with parchment paper and tap to release air bubbles. Bake in a preheated oven at 150°C (300°F) for 30 minutes.

🧁 Whipped Cream: Whip heavy cream and granulated sugar until stiff peaks form. Transfer to a piping bag and refrigerate. 6️⃣ After the baked cake base has cooled, use a mold to cut out the desired sizes. 7️⃣ Layer cake base, cream, and diced fruit. Top with another layer of cake base, cream, and diced fruit.