1. After the butter is softened, add soft sugar and corn oil, beat with a whisk until the texture is fluffy, the volume increases, and the color becomes lighter
2. Add the egg liquid in several times. I added it in six times. After each time I add the egg liquid, I must thoroughly beat it evenly, so that the egg and butter are fully mixed, and then add the next time.
3. After whipping evenly
4. Add whipped cream and pour in it, no need to mix well
5. Mix the low powder and baking powder evenly and sift into the butter and egg batter
6. Stir until there is no dry powder
7. Add chocolate beans, mix well, set aside
8. Preheat the oven at 175 degrees, put the paper mold into the six-part mold, pour the cake batter, and it will be 6-7 minutes full.
9. 175 degree preheated oven, up and down, 18 minutes
