1. Beat the eggs into a large basin, add all the fine sugar, and use a whisk to beat the egg liquid at high speed.
2. Lift the egg beater, the dripping egg liquid has obvious lines, insert the toothpick to stand upright and beat it.
3. Sift in low-gluten flour and mix well.
4. Drizzle corn oil along the sides of the basin.
5. Stir at the bottom and mix evenly.
6. Add the mixed batter to the Xuechu 12 non-stick lollipop mold, shake it a few times, and shake out large bubbles.
7. Close the lid of the mold.
8. Preheat the oven to 170°, and roast the middle layer up and down for 20 minutes.
9. After baking, take out the mold immediately.
10. Take off the mold and let cool.
11. Decorate with melted chocolate and colored sugar.
Tips:If the ambient temperature is low, it is difficult to send whole eggs, you can send the egg beater in warm water.
The cake is decorated at will, and you can decorate it as you like.
