1. Knock the whole egg into a basin without water and oil; remove the egg yolk with a spoon; add 10g sugar
2. Whisk evenly with a whisk; add a few drops of white vinegar to the egg whites, and beat with a whisk at low speed until coarsely foamed; add the remaining fine sugar in three times
3. Start at low speed and then turn to high speed to beat the egg whites until wet and foaming; take 1/3 of the beaten egg whites and mix them into the egg yolk in step 4, and mix well
4. Pour the mixed batter into the remaining egg yolk, cut and mix evenly; mix the sifted low powder into the egg yolk batter in 4 times; mix each time until there is no dry powder, then add the next time
5. Put the mixed batter into a piping bag; cut a small opening in the piping bag, and squeeze out a uniform size batter on a baking pan lined with a tarp
6. Put it in a preheated oven at 185℃, bake the middle layer for about 12 minutes, and the surface will be golden; let it cool out of the oven and take it off for later use; cut the marshmallows into two; the bottom of the cake embryo is facing up, and the surface is laid flat on the plate, and the surface is half. Marshmallows
7. Put it in the microwave, take it out for 20-25 seconds, then cover with another piece of cake; stick a toothpick into the marshmallow
8. Put the chocolate in the container; the insulated water melts into a smooth chocolate solution
9. Hold the toothpick, put the cake body into the chocolate solution; quickly wrap the chocolate, shake off the excess chocolate, and place it in a suitable place (I stick it directly on the foam) until the surface of the chocolate is solidified; just remove the toothpick
Tips:1. Try to squeeze the batter as evenly as possible, so that it can be paired after baking;
2. After putting the marshmallow on the cake, the time it takes to enter the microwave oven will increase or decrease according to the power of your own microwave oven. Don't take too long, otherwise the marshmallow will become hard and not soft;
3. For the outer layer of chocolate, try to use dark chocolate with high cocoa butter to neutralize the sweetness of the inner sponge cake.
