Eight inches of coffee

1

Protein and lemonade

2

Corn starch mixed with fine sugar, oven preheated 165 degrees

3

The electro-pollers can hit the protein into a thin bubble at a low speed, while the sugar can be slowly added to the protein, in three fractions, at which point they can accelerate from one to three and then to five。

4

Pick up the egg-beater

5

Scratch the cortex in the middle

6

In the middle, the protein cream is evenly beaten at low speed, the egg is lifted with a small bend and does not reach dry hair bubbles. Put the protein cream aside

7

Egg yolk and sugar

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You mix the seven ingredients with an electric omelet, you add the coffee fluid, and you mix them

9

Sift in a mixture of low powder and cocoa powder, a few bumps in the head of an egg-beater, a slot in an egg-beater, full mixing of materials

10

Scratch the powder particles in the yolk paste and make them yellow paste

11

Use the hand-to-man egg-to-man

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Combining protein cream with yolk paste, pouring it into an 8-inch mold, shaking it out of the bubble, sending it into a preheated oven, 155 degrees, 60 minutes

13

Take the cake out of the oven, fall down, put it back on the grill and hang it cold。

1. Try to use fresh eggs; adding cornstarch during the meringue whipping process will make the texture more stable. 2. Adding sugar slowly to the whipped meringue makes it easier to whip the egg whites. 3. Push the egg whites from the edges of the bowl toward the center to ensure the meringue whips evenly. For this cake, the meringue should reach a stage close to stiff peaks, but it does not need to go all the way to stiff peaks. 4. After whipping the meringue, there is no need to clean the whisk; you can use it directly to whip the yolks without any issue. 5. Whipping the meringue again helps with mixing the egg whites and yolks. 6. Cocoa powder is prone to collapsing the foam, so mix the batter gently and quickly. Once mixed, get it into the oven as soon as possible. 7. Tap the mold twice: before baking to release large air bubbles, and after baking to release steam to prevent the cake from shrinking. 8. Insert a toothpick quickly into the cake; if it comes out clean, the cake is cooked. Gently press the cake; if it has elasticity, it is done. Otherwise, put it back in the oven to bake further. 9. I am used to demolding by hand. Just press lightly around the edge of the cake to separate it from the mold, then use the detachable bottom base to push up to release the cake. The cake on the base can also be gently pushed off with your hand.