Cocoa Sponge Cake (4-inch Love)
1.
Prepare all the ingredients (the butter is melted in water, the powder is sifted twice)
2.
Separate the egg yolks, add fine sugar A, and beat with warm water at 45 degrees
3.
Dispense until the yolk swells, the egg liquid flows like a ribbon, and the dispensation is complete
4.
Add lemon juice to the egg whites, add granulated sugar B in 3 times, and pass until nine times.
5.
Take 1/3 of the beaten egg whites and add it to the egg yolk liquid, stir with a spatula
6.
Sift in the sieved powder in 2 times, and stir up from the bottom
7.
Continue to add the remaining whipped egg whites in 2 times and mix evenly
8.
Add toasted chocolate beans
9.
Add the melted butter liquid and mix quickly and evenly
10.
Pour the batter into the UN16300 4-inch heart-shaped mold, 80% full
11.
Preheat the oven to 160 degrees, the middle and lower floors, and fire up and down for 30 minutes
12.
Take out the baked cake without upside-down
Tips:
1. Control the baking temperature and time according to the size of the oven at home, and cover with tin foil if necessary
2. Because cocoa powder is easy to cause defoaming, this formula uses egg separation method, which can increase the success rate
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