1. Separate egg yolk and egg white. Add 20g of caster sugar to the egg yolk, and manually mix the caster sugar and egg yolk evenly.
2. Then add the milk and mix well. Finally add corn oil and continue to mix well.
3. Sift low-gluten flour and cocoa powder into the egg yolk and mix well.
4. Mix the cake batter evenly.
5. Add the remaining 40g granulated sugar to the egg white three times and beat until hard.
6. Add one-third of the egg whites to the cake batter and mix well. Then pour the evenly mixed cake batter into the remaining egg whites, and continue to mix from top to bottom to mix the cake batter evenly.
7. Pour the mixed cake batter into the remaining egg whites and continue to mix evenly.
8. Pour the mixed cake batter into a paper cup 80% full.
9. Preheat the oven to 150 degrees for 30 minutes.
10. Let the baked cake cool and cut a thin layer on the surface. Use a heart-shaped mold to extrude the shape.
11. Add the red pigment to the whipped cream, and add 40g of fine sugar to the whipped cream in three times. Spread a layer on the cake. Sprinkle some frosting on the other cut out heart-shaped surface. Then press the side sprinkled with icing on the cream-smeared cake, and gently press down to form a heart shape.
12. Love cocoa cup cakes.
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