Vegetable Black Forest Cake

First weigh all the raw materials and set aside.

Beat the egg whites until the foam becomes thin and add the sugar for the first time. When texture appears, add sugar a second time. When serving three times, add sugar for the third time and beat the egg whites until a small curve appears.

Beat egg yolks until foamy, sift in low-gluten flour, cocoa powder, orange juice and mix evenly from bottom to top, finally add corn oil until completely combined.

Preheat the oven to 180 degrees, adjust the upper and lower heat to the same temperature and preheat for 10 minutes. During the preheating process, pour the cake batter into an 8-inch baking pan lined with greaseproof paper, shake out the air bubbles and set aside. After preheating, change the upper and lower heat to 160 degrees, put it in the oven and bake for 40 minutes before taking it out of the oven. Let cool and set aside.

Let the cake cool and cut into three slices.

Add 80g icing sugar to the light cream and beat in a basin of ice water until it's 90% fluffy.

Spread a layer of whipped cream on each cake slice. Finally, decorate with chocolate shavings. Use a knife to make virtual cuts to mark 6 equal positions. Pipe on butter flowers, garnish with black cherries and it’s all done, start enjoying!

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