1. Add 20 grams of sugar to an egg, or a few drops if you have lemon juice at home
2. The insulated water is blown with an egg beater, and the volume expansion is several times the original. Pick up the egg beater, the fallen egg juice will not disappear immediately, just fine
3. Add a drop of coloring and mix well
4. Sift in 30 grams of low powder and stir until there are no particles
5. Pour in 8 grams of oil and stir
6. 6-inch cake mold with tin foil on the bottom and butter on the sides to prevent sticking
7. Pour the stirred cake liquid into the mold, shake out large bubbles, preheat the oven, fire up and down, middle layer, 170 degrees, 8-10 minutes, because the cake liquid is relatively thin, watch it carefully, and be careful to bake it.
8. I don’t have so many molds at home, I can only bake them one by one. The time is a bit slow. All the baked cakes, let cool and set aside
9. Add 500 grams of whipped cream to 40 grams of powdered sugar, and beat with ice water
10. Take a piece of cake and apply a layer of light cream evenly on the surface, and put another piece of cake on top of each other
11. Superimposed cake
12. Spread light cream on the surface of the cake and smooth it
13. Decorate some flowers, put MM chocolate beans, scattered sugar beads on the side, finished
14. Cut open and see,
Tips:One cake slice, one egg, 20 grams of sugar, 30 grams of sugar, and 8 grams of oil.
Buy on JD
Buy on Amazon