Cake slices: 7 eggs, 210g of gluten flour, 140g of sugar, 56g of unflavored salad oil or unsalted butter

Decorations: 500ML of light cream, 300g of white chocolate, one packet of MM Choco Beans

6-inch molds, portion of 6-8 servings

Practice

Preparation: Melt the white chocolate first over water and then pour it into a dish until it cools and solidifies. Cream should be refrigerated at least overnight, otherwise it is not easy to whip

1. Eggs and powdered sugar together under hot water with a whisk at high speed for 15 minutes, until the surface of the formation of lines and will not disappear

2. Eggs whipping is complete add one of the fruity food coloring, while mixing and adding until the color is appropriate

3. Flour sifted and added to the egg batter, tossed evenly

4. Finally, add the salad oil or butter and mix well, the cake batter is complete

5. Moulds coated with butter, easy to bake after the mold, and then pour in the cake batter, and vigorously snap off the inside of the large bubbles

6. Preheat the oven to 170 degrees Celsius for 10 minutes. Into the oven in the middle of the baking 8-10 minutes, later pay attention to observe, with a bamboo stick inserted and then pulled out to find that there is no stained batter even if the baking is done.

8. Cream whipped with a whisk at high speed to a state that can be framed can cover the cake in one layer

9. Cake is complete, the top is covered with a favorite MM chocolate