Cocoa Cream Sandwich Cake

Ingredients

Cake base: 60g low-gluten flour, 4 eggs

55g corn oil, 15g cocoa powder< /p>

55g hot water, 5g corn starch

55g white sugar

Cocoa cream: 10g powdered sugar, 200g light cream

10g milk powder? Cocoa powder 5g

2 drops of vanilla essence (optional if not available)

Method

1. Separate the egg white and egg yolk, set aside the egg yolk, and put the egg white in the refrigerator for a while

2. Melt cocoa powder + hot water and stir evenly, add corn oil, stir well and emulsify

3. Sift in low-gluten flour and cornstarch, stir until there is no dry powder, add egg yolk, stir evenly. Delicate batter

4. Beat the egg white + white sugar until it has big hooks and (wet foam). Add 1/3 of the meringue into the egg yolk paste, mix evenly, then pour it back into the meringue, and cut into pieces. Mix evenly

5. Lay the baking sheet with oil paper in advance. Pour the cake batter from a high place. Shake the baking sheet to make the cake batter flow evenly and shake out large bubbles. Place it in the preheated oven and place it up and down. Bake at 160 degrees for 20 minutes

6. Take it out and let it cool, then cut off the edges and divide the cake into two pieces

7. Put all the cream ingredients into a basin and whip the cream until 8 points (slightly harder) and put it into a piping bag

8. Take a piece of cake base and apply butter evenly, cover it with another piece, put it in the refrigerator for 20 minutes, take it out and cut it into a rectangle, then align it Cut out the triangle from the corner and you are done