Eggs (of hens)

three

berry sugar

90 grams

cake flour

80 grams

cocoa powder

20 grams

butter

30 grams

milk

50 grams

Shui Yi

6g

condiments

lemon juice

A few drops

Cream that can be thickened to make whipped cream

100g

powdered sugar

10g

strawberry

Proper amount

step

1. Materials for preparing cocoa sponge cake (about 60g per egg with shell)

2. Apply softened butter to the mold to prevent it from sticking. The butter is outside the material (I use Kimball six cups and plates for the mold);

3. Put the milk and butter into a small bowl and heat it on low heat until it melts;

4. Sieve the cocoa powder first, then add it into the melted milk butter and stir it evenly until it is a thin paste without particles;

5. Sit the cocoa paste in warm water for use (the temperature is relatively low in winter, and if you don't sit the cocoa paste in warm water, the batter will condense and be too thick);

6. Separate the protein from the yolk;

7. Add a few drops of lemon juice to the egg white, and send the egg white into a coarse bubble shape. Add fine sugar three times and send it into a hard bubble shape, that is, lift the eggbeater and pull out the upright small sharp corner;

8. Add egg yolk and Shui Yi (Shui Yi is not needed);

9. Continue to beat 1~2 minutes with the egg beater at low speed, and the beaten egg paste is shown in the figure;

10. Sift in low-gluten flour, add eggs and mix well.

Then adding lukewarm cocoa paste;

1 1. Continue to mix with eggs evenly;

12. Pour the cake paste into the mold until it is eight minutes full, then lift the mold and shake it on the table several times to shake out bubbles;

13. preheat the oven to 180 degrees in advance, put the mold in the middle and lower layers of the oven, fire it up and down, and bake it for 20 minutes;

14. Take out the baked cake, demould it, turn it upside down and let it cool for later use;

15. Add powdered sugar to the whipped cream and beat it with an egg beater until it is hard;

16. put it in a paper bag and squeeze it into a cake cup;

17. Use strawberries or other fruits for simple decoration.