1. Separate the egg whites. Ensure that the container containing the egg whites is oil-free and water-free, and clean when separated, and there should be no egg yolk in the egg white.
2. Add 33g corn oil to the egg yolk bowl, add 1g salt, 5g sugar, appropriate amount of cocoa powder, and sift into 50g low powder. Stir until there are no particles.
3. Add about 11-12g of sugar in one-third of the egg white bowl, add a few drops of lemon juice, and beat until the fish is out of the eyes. Add another third of the sugar, and beat until wet foaming: that is, when you lift the whisk, the cream is curved. Add the remaining sugar and beat until dry foaming: when the whisk is raised, the cream is right-angled, and when the bowl is inverted, the cream will not fall out.
4. When the oven 160 is preheated, take one third of the beaten meringue into the egg yolk batter, use a spatula to cut and mix, and mix from bottom to top to mix the batter evenly. Mix until the egg whites are not visible. can. Pour the mixed batter into a 6-inch mold, 7 minutes full, after pouring, shake the mold a few times to shake out large bubbles, and then use a toothpick to treat the small bubbles on the surface. Put in the oven and bake for 40 minutes.
5. After being out of the oven, let the mold drop vertically from a height of 20 cm, shake it a few times to shake out the heat inside, and then buckle it upside down for 2 hours until it is completely cooled before it can take off. Today is tight, I used a spatula to remove the film for half an hour.
6. Cut in the middle and whipped cream. (250g cream, 20g sugar, beat at medium speed)
7. Add favorite fruits for decoration
8. Finished product 1
9. Finished product 2
Tips:This amount is the amount of 1 six-inch cake + 6 cupcakes
