Ingredients: 3 eggs, 100g sugar, 80g low-gluten flour, 50ml milk, 30g butter, 20g cocoa powder (6 inches).

Decoration: 50g light cream, 5g sugar, a little vanilla extract, a little petals.

Operation:

1. Heat milk and butter in a small pot until the butter melts, add cocoa powder and mix well.

2. Separate the egg whites and egg yolks. Add the egg whites and sugar and stir with an electric egg beater until stiff peaks form. Lift the egg beater and the meringue forms a firm triangle shape.

3. Add egg yolk and continue stirring for about 2 minutes.

4. Add low-gluten flour and use the method of mixing sponge cake batter. Insert the spatula from the one o'clock position, and draw it from the bottom to the eight o'clock direction. Lift the spatula and turn the pot counterclockwise half a circle. The scraper belt Bring the batter back to the new one o'clock position after turning half a circle. This is one round. Mix it for about 20-25 rounds before it is evenly mixed.

5. Pour the cocoa liquid in step 1 into the batter in step 6, and continue to mix it using the sponge cake mixing method.

6. Pour the mixed cake batter into a baking mold lined with greaseproof paper. Preheat the oven to 170°C and bake for 30-40 minutes. Insert a bamboo skewer into the cake body. When pulled out, there will be no stickiness. Take it out.

7. Turn the baked cake upside down on the baking grid, take off the baking mold, tear off the oil paper, cover the surface with a layer of wrung wet cloth and let it cool.

8. Beat the light cream with vanilla essence and sugar until lines appear, then put it into a piping bag. Use the piping bag to pipe vertical strips radiating from the center to the outside on the surface of the cake, and then use the back of a spoon Gently smooth out the grooves and place petals in the middle.