Main ingredients: 4 eggs, 100g granulated sugar, 70g low-gluten milk, 45ml oil, 1g baking powder, 350ml light cream, 10 strawberries.
（主要材料：鸡蛋4个，白砂糖100g，低筋面粉70g，牛奶45ml，泡打粉1g，淡奶油350ml，草莓十个。）
1，Separate the egg yolks from the egg whites and place them in two separate basins.
（把蛋黄和蛋白分离，分别装在两个无水无油的盆中。）
2，Divide the oil and milk into egg yolks.
（把油和牛奶分次加入蛋黄液里。）
3，Mix the low-gluten flour, baking powder and salt together. Sift and pour into the yolk mixture.
（把低筋面粉，泡打粉和盐混合一下，再过筛后倒进蛋黄液里。）
4，squeeze a little lemon juice in the egg whites three times to add 80 grams of granulated sugar, beat until stiff foam.
（在蛋白里面挤一点柠檬汁，用电动打蛋器打出大泡后，分三次加入80克砂糖，打至硬性发泡。）
5，Preheat oven to 175℃. Mix 1/2 egg white with egg yolk.
（打开烤箱预热175℃，把1/2蛋白与蛋黄混合。）
6，Add the beaten egg yolks into the remaining 1/2 egg white paste. Place in the lower middle of the oven and bake for about 40 minutes.
（把搅匀的蛋黄加入剩下的1/2蛋白糊里，同样的方式拌匀，倒入蛋糕模。 放进烤箱中下层，烤40分钟左右。）
7，After baking, take it out as soon as possible, cool it upside down and wait for demoulding.
（烤好之后，尽快拿出，倒扣冷却，等待脱模。）
8，Whip cream and garnish with cherries and strawberries.
（打发淡奶油，用樱桃和草莓点缀即可完成。）