1. The eggs are first soaked in warm water at 50 degrees Celsius
2. Weigh low powder, baking powder and salt
3. Sieved for use
4. Beat the eggs in a clean eggbeater
5. Add 100g sugar to beat
6. Whip until the egg beating head is lifted and the low egg liquid lines will not disappear immediately
7. Add the sifted low powder
8. Use a whisk to mix quickly and evenly
9. 25g vegetable oil mixed with 30g milk
10. Add a little batter to emulsify the mixture of oil and milk first
11. Pour it back into the batter and mix well
12. Pour into an 8-inch baking pan lined with baking paper
13. Bake the middle layer of the oven at 160 degrees for 30 minutes
14. Take out the baked sponge bottom and let cool
15. To prepare the sauce, add butter, 45g sugar, 50g milk and 12g cocoa powder to the milk pot
16. Heat over low heat until the sugar and cocoa powder are fully dissolved
17. Cut the dried sponge cake into pieces
18. Cocoa butter
19. Coat the coconut evenly
20. The delicious Lamington cake is finished
21. Finished picture
Tips:Cocoa sauce will set for too long, so move fast when you wrap the sauce
