Floating Cloud Tower Cake

Chill the eggs in advance and weigh all the ingredients. The recipe records the quantity for one cake roll; we are now making 5 layers baked together, so multiply the recipe by 5. Separate the egg whites and yolks.

Using the Gabic Chef Machine U8 to whip egg whites, pour in half of the sugar and beat until soft peaks form, but do not overbeat.

Pour the egg yolks into the remaining sugar and whisk until pale and emulsified; the egg yolks are ready at this stage.

Pour in the soybean oil and stir well, then pour in the milk.

Add the egg yolks to the sifted flour in three batches, and finally add the egg whites, mixing completely.

Before placing it on the tray and into the oven, tap to release any bubbles.

Bake on all five racks of the Kobike T60 oven at 145°C for 25 minutes.

After the cake roll has cooled, start decorating by whipping 250g of animal cream with 25g of sugar. The cream for the cake roll must be whipped to stiff peaks; otherwise, the roll will not hold its shape when rolled.

Roll it up and cut it open, stacking layer by layer, stacking three times.

After stacking, pipe the whipped cream on top for decoration. Place strawberries and blueberries on the cream for decoration, then sprinkle with almond slices and powdered sugar. A super pretty floating cloud tower, also very convenient to eat, just pick it up and enjoy.