1. Separate the white and egg yolk, and beat the white with 100 grams of sugar.
2. Add 50 grams of white sugar, coffee, cocoa powder, sifted low-gluten flour, milk, and salad oil to the egg yolk and mix well to form a paste.
3. Add part of the egg whites to the batter and stir up from the bottom.
4. Pour the batter into the remaining egg whites and stir evenly from the bottom up.
5. Put it into the mold and shake out the bubbles.
6. Put it in a preheated oven at 160°C for 20 minutes (place a tray of water at the bottom of the oven).
7. Baked.
8. Buckle the cake out of a small circle.
9. Take a round cake slice and brush with peanut butter.
10. Sprinkle with crushed egg rolls.
11. Put another layer of cake slices, brush with peanut butter, and crumble egg rolls.
12. Finally cover a piece of cake and sprinkle with icing sugar.
13. Edible!
Tips:The baking time depends on the oven power.
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