Decorate cake

Prepare materials

Beat the egg yolks and half of the sugar with a whisk until they change color. Add salt and stir evenly. Add salad oil by the spoonful and stir evenly. Add the milk to the egg yolks as well. Add a few drops of vanilla extract and stir well and set aside

Mix the flour and baking powder, sift into the egg yolk batter, and mix evenly with a spatula

Add lemon juice to the egg whites, beat with an electric egg beater until coarse foam forms, add 1/3 of the remaining 40 grams of sugar, beat until fine foam appears, add 1/3 of the sugar, beat until wet foam, add 1/3 of the sugar, until dry foam.

Pour the egg white into the egg yolk paste three times, and mix evenly

Pour into the mold, tap gently to release air bubbles

Preheat the oven to 160 degrees, place the middle and lower layers, and bake for 60 minutes on top and bottom heat. After baking, pat the surface until there is no rustling sound. Immediately invert it onto the baking grid, let cool and remove from the mold

Melt chocolate coins in hot water

Draw the desired pattern on non-stick paper

Turn over, go to the back, use a chocolate pen filled with melted chocolate liquid to trace the pattern along the pattern, let it cool and peel it off to make a chocolate decorative flower