1. All materials are weighed and reserved.
2. Stir the egg yolk, milk and corn oil evenly, sift into the bottom flour and mix well to form an egg yolk paste.
3. Add white sugar to the egg whites and beat them into dry foam.
4. Add it to the egg yolk batter three times and stir evenly into a delicate cake batter.
5. Pour into an 8-inch mold to produce large bubbles.
6. Take out the oven at 150 degrees for 60 minutes and let it cool for release.
7. Divide into two pieces, use one of them to buckle out the round shape with a cup.
8. A piece of 8-inch cake can make 3 pieces of round cake.
9. Spread cherry sauce.
10. Scrape the chocolate directly into fines with a knife.
11. Whip the cream with sugar.
12. Spread the cake with cherry sauce.
13. Sprinkle with chopped chocolate and garnish with cherries.
14. Take a look at the cut surface, three layers. .
15. good to eat. . .
Tips:1. This cake recipe is a recipe I often use. I feel very good about it, and then I use it on my own.
2. The oven is adjusted appropriately according to the temperature of your own oven.
