First you need to have a whisk, the eggs and sugar and cake oil into the whisk,

While whisking the first slow speed will be the eggs and sugar stirring smooth, about 2-3 minutes after the switch to fast whisking, whisking time you will see the eggs and cake oil began to foam, the eggs in the container began to expand, when you pick up the egg bubble with your finger has a plasticity of the time it is almost good (plastic is to pick up the surface smooth on the finger without falling into a pointed shape). (plasticity is to pick on the finger does not fall on the surface smooth, into a pointed shape). This time there is no need to beat, in turn, add the flour and water with a hand mixer slowly whisk (do not stir too vigorously oh). Finally add the salad oil and stir well (must be stirred well or when baking oil will sink to the bottom of the baking dish). Pour into paper cups and touch flat. Temperature is: upper fire 180 lower fire 180 (if you want the color deep can be adjusted upward fire) Identification of maturity: baked 8-10 minutes to take out to see, with the palm of the hand gently press the surface of the cake if there is a "squeak, squeak" sound on the But, or with a toothpick prick, with the hands of the toothpick is dry or moist, dry on the good.

Materials

Low flour? (96g)

Salad oil (60ml)

Orange water (40ml)

Baking powder? (5g)

Corn starch (8g)

Eggs (5)

Sugar (in egg yolk batter) (20g)

Sugar (in egg whites) (70g)

Animal light cream (200g)

Steps

Preparing ingredients. Put salad oil, orange water and sugar in one piece.

Stir them until the sugar melts.

Whisk together the low-flour, baking powder, and cornstarch and sift them into the orange water.

Mix well and add the egg yolks in small portions.

Put the batter aside.

Put a few drops of white vinegar in the egg whites.

Whisk until fish-eye shape and add sugar in three batches. Add sugar in three additions and beat until neutral peaks form. Fold the egg white foam into the egg yolk mixture and mix well.

Fill paper cups 8 minutes full. Place in the oven at 160 degrees for 30 - 35 minutes. Remove from the oven and let cool

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Place the light cream in a piping bag and beat until the lines appear. Squeeze the cake

1. Beat the butter with sugar and fluffy, add the beaten eggs in small batches

2. Soak the coffee powder with a little boiling water, add the coconut milk and mix well, let it cool and mix well with the egg mixture

3. Sift the baking powder with the low-flour mix, add it to 2, and mix until there is no dry powder

4. Fill the paper cups with 8 minutes of full, and bake it in the preheated 180 degrees Celsius oven, top layer, for 18 minutes. Bake in preheated oven at 180 degrees Celsius for 18-20 minutes

5. Steam the purple potatoes, press them into puree, add the coconut milk in small portions, not too much, so that it becomes soft and easy to squeeze, and then put them into a laminating bag, and then squeeze the pattern on the baked cake.