Chocolate Vine Cake
1.
Put the egg whites in a water-free and oil-free basin and add a little white vinegar.
2.
Stir until there are thick bubbles, add 10g sugar.
3.
Add the remaining 20g of sugar in two batches, and beat until dry foaming. There are small vertical triangles or the egg whites will not fall off.
4.
Put the egg yolks in a large bowl, add vanilla extract, corn oil, water or milk.
5.
Sift in low powder.
6.
Stir well.
7.
Take one third of the egg white.
8.
Stir evenly.
9.
Pour into the remaining egg whites.
10.
Stir evenly.
11.
Pour the cake batter into an 8-inch live-bottom cake mold, smooth the surface, and shake off large bubbles.
12.
Preheat the oven and heat it up and down at 170 degrees for about 40 minutes.
13.
The baked cake is upside down and let cool, demoulded, and separated from the middle.
14.
Weigh whipped cream.
15.
Add the remaining 10g white sugar.
16.
Whip the whipped cream until it is decorated.
17.
Spread whipped cream between and on the surface of the cake.
18.
The chocolate pen is melted in hot water, and the vines are drawn directly on the surface of the cake.
19.
Decorate with a little sugar beads.
20.
Um (⊙o⊙)... The sugar beads are reflective during shooting, so I can’t see clearly/(ㄒoㄒ)/~~
21.
A cake painted with vines is born~
22.
Cut the cake.
23.
Let's eat~
Tips:
The oven settings are for reference only.
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