Ingredients

4 eggs

Fresh herbsmilk80-90ml

80g white sugar

1 tablespoon of vanilla extract (or rum)

Sunflower oil or other neutral-flavored salad oil,cornoil, 60ml in total

　　Low-gluten flourBowl of flour.100g

flour

1/3 teaspoon salt

Filling and decoration with animal shapeslightcreamabout 500g

　　strawberries,cherrycherriesAmount suitable for

strawberriescherriesVanilla Sponge Cake process steps

1. First, we make a sponge cake.EggsCake. The sponge cake is the foundation; mastering temperature and timing is crucial. Try it several times to get familiar with your oven. 1. First, make vanilla milk. Split the vanilla bean pod and scrape out the seeds. Add the pods and seeds to the milk and bring to a boil. Remove from heat and cover for half an hour to infuse flavor into the milk. Cool, then remove the vanilla pods.2. 2,egg yolksadd sugar and beat until the sugar is slightly dissolved. The egg yolk color should lighten. Add sunflower oil and continue beating until well combined. Then add the vanilla milk and mix thoroughly to ensure a smooth mixture with no dry flour.3. 3, sift the flour and salt into the egg yolk mixture and stir until there are no lumps. Finally, add the vanilla extract.

4. 4, beategg whitesAdd several drops of lemon juice. Start beating with low speed to form large bubbles like fish eyes. Add one-third of the sugar when the bubbles get finer and continue until the mixture gets stiff peaks. Then add the remaining sugar and beat at high speed until fully stiff.

5. 5, Beat to a soft peak state, i.e., lifting the egg white should give a slight hook.

6. Take one-third of the beaten whites and mix with the yolk mixture gently using a folding motion to prevent deflation.7. 6, Preheat the oven at 160°C for 10 minutes on bottom heat only. Pour the batter into the mold and tap out air bubbles.8. Place in the middle lower layer of the oven. When the cake has risen to be level with the mold, switch to top and bottom heat at 140-150°C and bake for another 60-70 minutes.9. Second step: Prepare strawberries, marinated cherries, and cherry wine (today's bought strawberries and black cherries are very sweet; they greatly enhance the cake).10. Cherry wine preparation: About 230g cherries, half a cup of water, 2 tablespoons of sugar, 2 tablespoons of RUM.11. In a saucepan, bring the water and sugar to a boil until fully dissolved. Boil for about one minute with the cherries, then remove from heat. Add the RUM and let it steep overnight.

12. Third step: Whip light cream for an 8-inch cake, amounting to approximately 500ml of filling and coating, simple piping.13. Fourth step: Assembly and decoration.

14. Piping and frosting require practice; there's no shortcut but to keep practicing.

15. Assemble the cake: 1. Divide the sponge into three layers, though I didn't cut them evenly; this won’t matter as long as the cream hides any imperfections.

16. 2. Brush the cherry wine on each layer for a better taste and texture.17. 3. Spread a layer of cream, add a layer of fruit, then another layer of cake.

18. 4. Finally, smooth out the cream completely, and decorate with piping and fruits.19. Tips

20. Green beans

　　should be cooked before eating.It is best to fry it before eating.