1. Beat the eggs into the basin, put in all the fine sugar, and put in a hot water basin of about 50° to beat at high speed.
2. Beat the egg liquid at high speed until it becomes whitish and thick. Lift the whisk, and the dripping egg liquid has obvious lines. Insert the toothpick to stand upright. Change to low speed and beat for one minute to remove large bubbles and see that the egg liquid becomes delicate Finished smoothly.
3. Mix water and corn oil, stir until emulsified and white, and put in hot water for later use.
4. Sift in half of the low-gluten flour and cocoa powder and mix well.
5. Sift in the remaining cocoa powder and low-gluten flour and mix well.
6. Pour the emulsified oil and water liquid along the side of the basin and mix well.
7. The mixed batter is smooth and delicate, and the oven is preheated up and down to 150°.
8. Grease the cooking mold set, sprinkle a thin layer of flour, and pour the mixed cake batter, just right.
9. Put it in the middle of the oven and bake for about 20 minutes at 150°.
10. Unmold, let cool for later use.
11. Prepare an egg white and 150 grams of powdered sugar.
12. Beat the egg whites until coarsely foamed, add powdered sugar in three times, and beat until fine and viscous. The icing in this state can be used for rimming.
13. Put the white icing sugar into the piping bag to frame the pattern. Add a few drops of food coloring to the remaining frosting as needed, add lemon juice and mix thoroughly for coloring. I only used red and green, you can do whatever you want!
14. I used the white icing to rim, and I glued some colorful sugar beads.
15. Filled with colored icing, you can play freely.
Tips:1. This cake base is a whole egg sponge cake, which is difficult to pass, so you must strictly follow the recipe steps.
2. The baking time and temperature are for reference only.
