Vegan Coffee Cake
1.
Mix vegetable oil with vegetarian coffee and stir evenly by hand
2.
Sift in the low-powder, and mix well by hand
3.
Separate the egg white and egg yolk, and put the egg yolk in the batter
4.
Continue to use your hands and mix well to form a smooth batter.
5.
Put a small pinch of salt in the egg white, whip fine foam with an electric whisk, and add fine sugar at one time
6.
The egg whites are beaten with a whisk at medium and low speeds to a large bend
7.
Take 1/3 of the meringue and put it in the egg yolk paste
8.
Cut and mix the batter evenly, then pour it back into the meringue
9.
Pour the evenly mixed batter into the baking pan, use a scraper to scrape the batter until it is roughly even
10.
Shake the baking tray on the countertop a few times, then put it in the lower part of the preheated 190 degree oven, and bake for 20 minutes
11.
When the time comes, take out the baking tray and buckle it upside down on the grill covered with greased paper and let it cool. It will be easier to demould
12.
Add icing sugar and cocoa powder to the whipped cream, whipping at medium and low speed until the state shown in the picture
13.
Put the whipped cream into a piping bag, cut off the four sides of the cake, cut into 2 pieces, squeeze the cream with a small round flower mouth
14.
After filling with cream, spread a piece of cake
15.
Squeeze the cream again, put it in the refrigerator and set for about 2 hours, and sprinkle cocoa powder to decorate when you eat
Tips:
1. The decoration of this cake is very suitable for me who can't decorate flowers
2. The temperature and baking time of the oven should be determined according to the temper of your own oven
