# Fourth Baking Contest and is Love to Eat Festival# Coco Swirl Cake
1.
Corn oil and milk are mixed until there are no oil particles to form a creamy solution
2.
Add 4 egg yolks and 20 grams of caster sugar, mix well
3.
Add the cream solution to the egg yolk liquid, stir evenly, then sift into the low powder, stir irregularly until there are no particles
4.
Add 40 grams of fine sugar to the egg whites three times, and beat until it is close to dry foaming. Lift the egg beater and the egg white has a small hook
5.
Add 1/3 of the egg white to the egg yolk paste and mix well
6.
Continue to add the remaining egg whites and stir evenly until smooth and no particles
7.
Pour the cake batter into a baking tray lined with greased paper, shake out large bubbles, stroke irregularly with two toothpicks to draw out small bubbles, and then shake them lightly.
8.
Put it into the middle layer of the preheated oven, heat up and down 160 degrees, 25 minutes
9.
Take it out immediately after the end
10.
Take the cake out and put it on the wire rack, cover it with a clean greased paper
11.
After the cake is cool, turn it over and tear off the oily paper at the bottom
12.
Divide the cake evenly into 5 portions
13.
150 grams of whipped cream with 15 grams of powdered sugar and 15 grams of cocoa paste
14.
Whip until wet, just lift the egg beater and a small hook appears
15.
Spread the buttercream evenly on the cake
16.
Take out the cakes and roll them up one after the other
17.
Cut an oblique position at the end to make the whole cake better connected
18.
Add 25 grams of powdered sugar and 25 grams of cocoa paste to 250 grams of whipped cream, and spread until moist and evenly spread.
19.
Prepare kidney bean paste and a small amount of coloring
20.
Frame a few carnations of different colors
21.
Paste cocoa chips on the edge of the cake, and sprinkle an appropriate amount of chips on the surface, and the cake is complete
22.
Light cream sandwich and spread
23.
With a quiet cocoa smell
24.
Cocoa flakes are spread on the surface for a richer taste
25.
After eating a whole piece, it won’t feel sweet and greasy
26.
Share with parents
Tips:
1. The egg whites should not be blown until hard foaming, just lift the egg whites with small hooks
2. The choice of pigment color can be changed according to personal preference
3. The mixing of cake batter is faster than a spatula by hand, and it is not easy to defoam.
4. Swipe with a toothpick to remove small bubbles and prevent bulging during the baking process
5. If you like strong cocoa flavour, you can make the cake body into cocoa flavour
