Coco-Spongeopcake
By VicentaLakin
I've always liked this cyclone. I always thought it was really cool. The spongy spongeon formula used this time was so delicate and soft, cocoa smelled so sweet that it had to swoop on the weekends。
Recipe Recommendations
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Coco-Spongeopcake
1
Smash a thin oil inside the mold
2
We put corn oil in the milk pan to heat it up and there's a trail
3
It's a combination of low-band powder and cocoa powder
4
Put the sifted powder in the oil pan
5
Eggs in a big, clean bowl
6
Add the sugar and use it as an electric omelet
7
It's about 30 seconds of texture
8
Take a quarter of the egg paste and join the paste. even
9
Take a quarter of the egg paste and join the paste. even
10
Pour the mixed pasta into the old-fashioned egg paste. Internal
11
Flip evenly
12
It's loaded into the mold, and it's made of six four-inch cyclones, 150 degrees preheat in the oven, and it'll be in the middle roast for about 20 minutes
13
Done