cake

Separate the egg whites and yolks and place them in a water-free bowl.

Add a little salt to the egg whites. (Don’t put too much, otherwise it will be salty.)

Add a spoonful of sugar, make sure it's sharp, otherwise it won't be sweet enough.

Mix with a whisk.

Stir until it has sharp peaks.

Add 2 tablespoons of sugar to the egg yolks.

tablespoons of flour, topping.

$cake step 7$

spoons of pure milk.

Stir into egg yolk batter.

Add half of the beaten egg whites into the egg yolk batter. (Be sure to stir up and down when stirring, otherwise the cake will not taste good.)

Add the last egg whites and mix.

Grease the pan with oil, just enough so that it can be easily removed from the mold when the time comes.

Put the prepared batter into the pot, remember to shake it to shake out the air inside.

Wrap it with a film to prevent moisture from dripping down.

Put water in the pot and put a rack on it. Don't let the water touch the pot, otherwise it won't be steamed. (Sorry ~ I forgot to wash the pot.)

Put the batter in.

To cook rice, just trip the switch. This amount should be steamed for at least half an hour.

It's steamed and ready to be taken off the pan.

What it looks like after taking it out of the pot. It's a little broken, sorry.

Add 1 tablespoon of sugar to the cream. Stir it and taste to see if it is suitable. If it is not sweet enough, add sugar. It depends on your personal preference. Mine is lighter.

Stir to get sharp edges. I didn't mix the cream well this time, I was too impatient. I added the cocoa powder after applying the white butter and forgot to take a photo.

Finished product.

Finished product. It's a pity that the shape is not done well ~ I don't have professional tools.

Finished cuts. I was so impatient that the cream in the middle of the cake melted before it cooled down.

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Ingredients

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