Chocolate Vine Cake
Overview
Dear little darlings, have you missed me? (✿◡‿◡) Haochijun has been training for the postgraduate entrance examination for half a month, and finally came back yesterday, O(∩_∩)O hahaha~ He was taken by the agency to a poor place with no water, no internet, no electricity, and sometimes he couldn’t even eat. Hahaha, it’s really amazing! But luckily, I’m finally back/(ㄒoㄒ)/~~
Tags
Ingredients
Steps
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Put the egg whites in a water-free and oil-free basin and add a little white vinegar.
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Whip until coarse foam forms, add 10g sugar.
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Add the remaining 20g of sugar in two additions and beat until dry peaks form, small upright triangles form or the egg whites in the inverted egg bowl will not fall off.
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Put the egg yolks into a large bowl, add vanilla extract, corn oil, water or milk.
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Sift in the flour.
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Mix well.
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Take one third of the egg whites.
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Mix well.
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Pour into remaining egg whites.
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Mix well.
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Pour the cake batter into an 8-inch removable bottom cake mold, smooth the surface and knock out any big air bubbles.
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Preheat the oven to 170 degrees for about 40 minutes.
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Cool the baked cake upside down, unmold it and separate it from the middle.
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Weigh out the whipped cream.
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Add the remaining 10g of white sugar.
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Whip the whipped cream until it reaches a piping state.
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Spread whipped cream between cakes and on top.
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Melt the chocolate pen in hot water and draw vines directly on the surface of the cake.
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Decorate with a few sugar beads.
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Um(⊙o⊙)…the sugar beads reflected light during the photoshoot, so I can’t see clearly/(ㄒoㄒ)/~~
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A cake with vines painted on it was born~
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Cut the cake.
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Let’s eat~
