1. Separate the four egg whites and egg yolks, weigh the flour, powdered sugar, and chocolate powder.
2. Beat the egg yolks well, add the flour in 3 times, and beat well. Finally, add almond milk to increase the flavor, and add liquid to make the cake softer. Water, milk, and juice are also available, and the dosage is the same.
3. Beat the egg whites until frothy, add the sugar for the first time.
4. Dispense it to a frothy state, and add sugar for the second time.
5. Dispense it until it is frothy, and add sugar for the third time. Keep going.
6. Dispense the egg whites until it has a small right angle and can't stand up. First take one third of the egg yolk batter and mix well, then put all the remaining egg whites into the batter and mix well. Add oil at the end and mix well. Take a small portion of cake batter, add chocolate powder and mix well, put them into molds, shake out the bubbles, and bake them in the oven.
7. Preheat the oven well, preheat at 180 degrees for 10 minutes. Adjust the heat to 170 degrees and bake for 25 minutes. Let cool for later use.
8. After the cake is baked, let it cool and demould.
9. Put a basin of ice water with ice cubes under the whipped cream to promote whipping. Add the sugar and start to beat.
10. Just beat the whipped cream until it can't stand up. Take a part and add matcha powder, mix thoroughly, and put in a piping bag for piping flowers.
11. After mounting, put it on the plate for decoration.
12. Decorate with chocolate pins, chocolate crumbs, and powder beads. Leftovers made 4 push-push cakes.
13. The boxing is very stylish.
14. Pick one and start eating! It tastes very good!
Tips:It is best to use blue pinwheel for whipped cream, which has great effect and taste.
