1. Separate the egg yolk and egg whites, put them in a water-free and oil-free container, and add fine sugar to the egg yolk.
2. Stir evenly with a whisk until the sugar dissolves.
3. Add water and salad oil.
4. Use a whisk for about 5 minutes to emulsify.
5. Sift in low-gluten flour.
6. Stir until there is no dry powder and the egg yolk paste is complete.
7. Start making meringue paste. The egg whites are added three times with caster sugar and beaten with a whisk.
8. Stir until you can pull out short, upright sharp corners.
9. Put 1/3 of the egg whites into the egg yolk paste and stir evenly with a silicone spatula.
10. Then pour the egg yolk paste into the remaining egg whites and continue to mix evenly.
11. Pour it into the mold, about 80% full, and use Cool Xinyi's cake mold to make exactly 5 cakes.
12. Heat the oven up and down, preheat 180 degrees, shake the cake batter a few times and bake in the oven for 5 minutes, then turn 150 degrees and bake for 40 minutes.
13. After the cake is out of the pan, drop it from a height of 40cm, and it will snap immediately. , It can be demoulded after letting cool.
14. Use a knife to cut the cake at a distance of 5 cm from the cake. Leave only the bottom position, and the rest can be used for other things. The cake embryo I want is ready.
15. Begin to make a cream paste, adding fine sugar to the light cream.
16. Beat it with a whisk until the cleaning lines appear and they don’t disappear.
17. Use a silicone spatula to gather the whipped cream together.
18. Put it in a piping bag.
19. To squeeze into the cake embryo, it is best to use a round decorating mouth. I don't have one in my house, only the pattern, so it's not very beautiful.
20. Then put Melisol on top of the cream.
21. Use chocolate pens and cream, preferably frosting, to make spider eyes and spider legs, and the spider cake is ready
