1. Beat the egg whites into an anhydrous and oil-free basin, add a little white vinegar and 10g of white sugar.
2. Add the remaining 20g sugar in two portions, and beat the egg whites until dry and foamy.
3. Beat the egg yolks into a bowl, add a little corn oil, vanilla extract and water and mix well.
4. Sift in low-gluten flour and coffee powder.
5. Stir well.
6. Add one-third of the egg whites.
7. Stir evenly.
8. Pour the coffee paste into the remaining egg whites.
9. Stir evenly.
10. Pour into a square mold and smooth the surface.
11. Preheat the oven and heat up and down at 160 degrees for about 35 minutes.
12. The baked cake is unmolded.
13. Remove the irregular edges, cut into evenly sized pieces, and stack them together.
14. At this time, make a lattice model: draw a rhombus on white paper.
15. Just cut off the small square in the middle.
16. Put the whipped cream in a bowl and add condensed milk.
17. Dispatch until there are lines.
18. Take a piece of cake, put cream on it, and repeat all the cake pieces.
19. After making the two cakes, put in a diamond mold and sift a layer of cocoa powder.
20. Remove the mold carefully.
21. Beautiful~
22. Let's eat~
23. Soft and sweet~
Tips:The oven settings are for reference only.
