# Fourth Baking Contest and is Love to Eat Festival# Butter Chocolate Square Cake
1.
Get all the materials
2.
Mix the low powder, cocoa powder and baking powder together and sieve twice
3.
Knock four eggs into the basin
4.
Use a hand-held whisk to beat the eggs into thick bubbles
5.
Add one-third of the amount of white sugar
6.
Squeeze in some lemon juice
7.
Continue to beat the egg liquid with a hand-held whisk until the egg liquid is in the shape of a thin bubble. Add 1/3 of the raw sugar
8.
When the egg mixture is creamy, add the last one-third of the amount of white sugar and continue to beat
9.
When the egg cream is sent until the figure of 8 is drawn, it will not disappear immediately or the toothpick will not fall down when inserted into the egg cream
10.
Pour in the sifted mixed powder
11.
Use a silicone spatula to mix the egg cream from the bottom up, about 80 times
12.
Pour the milk and mix well
13.
Pour in rice oil and mix well
14.
Mix the cake batter until smooth and shiny
15.
Spread baking paper in a 10-inch baking pan and pour the cake batter
16.
Shock bubbles
17.
Preheat the oven to 165 degrees
18.
Place the ten-inch bakeware in the oven bakeware and bake for 15 minutes
19.
Lay a layer of baking paper on the baking net, put the baked sponge cake upside down on the baking net and let cool
20.
Pour 150g whipped cream into the basin, beat to 8 and distribute
21.
Tear off the baking paper from the sponge cake, and cut the sponge cake into thirds evenly with a knife
22.
Spread the whipped cream on one-third of the sponge cake surface with a spatula
23.
Fold another third of the sponge cake on the surface of the cream
24.
Spread the whipped cream evenly on the surface of the second layer of sponge cake, and then stack the third layer of sponge cake, press lightly with your hands to make the three-layer cream sandwich cake more fit
25.
Use a knife to cut the cream sandwich cake into thick slices
