This summer, you can't miss the watermelon cake, the cute shape of the kids will love it. The cake is made with hot flour and baked in a water bath for a moist texture, and it's even better when it's chilled.

Materials:

1. 4 eggs (with shells about 60g / one), 40g corn oil, 50g milk, 60g low-flour, 40g sugar

2. 1g red currant powder, about 1g glitter powder, a little chocolate

3. 18 * 18 * 4.5 solid bottom square mold, a gold plate for the water bath.

Practice:

1. First do the preparatory work: prepare the greaseproof paper spread in the solid bottom mold (if it is a live bottom mold, at least 3 layers of aluminum foil), place the gold plate in the bottom layer, fill with cold water at a height of 1cm, preheat the oven at 140 degrees for 10-15 minutes.

2. Add a little water and stir to dissolve the red currant powder and speckled powder.

3. Heat the corn oil to 70-80 degrees, add the low-flour mixing, slightly cooled, add the milk in order to mix, then add the egg yolks and mix well.

4. Add sugar to egg whites in 2 batches and whip to wet peaks.

5. Add 1/3 of the meringue into the egg yolk paste and mix, then pour back into the meringue and mix well.

6. Take 80 grams of batter and add glistening powder and toss (the amount of glistening powder depends on the color), and take another 50 grams of plain batter, and put them into a laminating bag respectively.

7. The remaining batter add red currant powder, adjusted to pink, poured into the mold and shake a few times, and then squeezed on the original batter, and finally squeezed on the glistening batter, the surface of the surface is a little uneven is okay, does not affect the finished product.

8. Put into the oven water bath, 140 baking 65 minutes or so, the temperature of the oven is very stable, will not crack. After baking, remove from the oven and let cool, refrigerate for better flavor.

9. Finally squeeze some chocolate as watermelon seeds, is not a little like ah.