Fruit Fresh Cream Box Cake

Prepare all the ingredients for making the cake.

Separate the egg yolk from the egg white, and put the egg white into a bowl that is free of oil and water (chill in the freezer for a short while).

Put the milk and vegetable oil in a bowl and stir manually until fully emulsified.

Sift the low-gluten flour in three times, and stir in a Z-shaped motion until there are no lumps.

Pour in the egg yolk and make a Z-shaped stir, gently mix, then set aside for later use.

Take the egg whites out of the refrigerator (slightly frozen around the edges) and add a few drops of white vinegar.

Whip with an electric mixer, adding the sugar in three additions, until it reaches a large stiff peak stage. (Preheat the oven to 180 degrees).

Gradually add the beaten egg whites into the egg yolk mixture, folding them together as if stir-frying.

Take a square baking pan, line it with parchment paper, pour in the cake batter, level it, and tap it a few times.

Put it in the oven. In my oven, it's 170 degrees for 20 minutes, and finally 185 degrees for 5 minutes.

Fresh out of the oven, let it cool with the front side facing up.

Cut into pieces according to the size of the box.

Put the light cream into a bowl without oil or water, add 20 grams of sugar, and whip.

Peel the mango, remove the flesh, and cut it into cubes.

First, put a layer of cake, a layer of whipped cream, and fruit, then add another layer of cake, whipped cream, and fruit. This one is mango-flavored.

Cut the dragon fruit into cubes as well, and pack them into the box using the same method.

Place whatever looks good at the top, feel free to arrange it as you like.

The top is mango-flavored.