1. The eggs are beaten into the egg-beating basin, and the egg-beating basin ensures that there is no oil and water. Add the caster sugar to the whole egg in three times and beat with an electric whisk. Send it until the egg liquid will not drip down quickly, and you can write in the egg liquid without disappearing immediately.
2. Sift in the mixture of low-gluten flour and cocoa powder, and use a spatula to carefully stir up from the bottom to make the batter and flour mix evenly. Remember not to stir in circular motions to avoid defoaming.
3.
Stir the milk and corn oil thoroughly and mix well.
Slowly pour the mixture of milk and corn oil into the egg batter and stir evenly.
4. The paper tray is placed in the mold. Slowly pour the cake batter into the paper tray, 80% full, and shake out bubbles.
5. Preheat the oven and heat up and down to 160 degrees for about 20 minutes. Insert a toothpick into the inside of the cake. After the toothpick is pulled out, the cake does not stick to it, which means it is cooked.
6. Let the cake cool.
7. Add sugar to the whipped cream until it is hard, put it into a piping bag, squeeze out the pattern with your favorite flower mouth, and sprinkle with sugar beads for decoration.
