What's the fastest way to make a fruit cream cake?

Prepare the materials you will need. Mix the corn oil and milk, stirring until emulsified.

Sift in the low-gluten flour and stir evenly in a 'Z' shape using a hand whisk.

Add the egg yolk and stir evenly in a 'Z' shape as well.

Add a few drops of white vinegar to the egg whites, then gradually add the granulated sugar in three additions and beat until soft peaks form.

Take one-third of the egg white mixture and fold it into the egg yolk mixture until well combined.

Then mix with the remaining two-thirds of the egg whites and fold evenly.

Pour the cake batter into a 12-inch baking pan, tap it a few times to release the large air bubbles.

Preheat the oven to 180 degrees for 10 minutes, then put it in. The actual temperature inside the oven is 165 degrees, bake for about 22 minutes.

Remove from the mold when fresh from the oven and let cool.

Let it sit for a few minutes and then roll it up (you can add cream here), then cut it into pieces of the desired size.

Whip the light cream with powdered sugar until it reaches 60% stiff peaks, then drizzle it over the cake.

The surface can be decorated with whatever you like, just put it in water and it's fine.