Love Cocoa Cup Cake

1. Separation of egg yolk and egg white. Add 20g of fine sugar to the egg yolk, and manually mix the fine sugar and egg yolk evenly.

2. Then add milk and mix well. Finally, add corn oil and continue to mix evenly.

3. Sift low gluten flour and cocoa powder into the egg yolk mixture and mix evenly.

4. Mix the cake batter evenly.

5. Add the remaining 40g of fine sugar into the egg white in three portions and beat until hard.

6. Add one-third of the protein to the cake batter and stir well. Next, pour the evenly mixed cake batter into the remaining protein and continue to stir from top to bottom until the cake batter is evenly mixed.

7. Pour the mixed cake batter into the remaining egg whites and continue to stir evenly.

8. Pour the mixed cake batter into a paper cup and fill it 80% full.

Preheat the oven to 150 degrees for 30 minutes.

10. Cool the baked cake and cut a thin layer on the surface. Use a heart-shaped mold to press out the shape.

11. Add the red pigment to the light cream, and add 40g of fine sugar to the light cream in three parts. Beat well and apply a layer on the cake. Cut open the other piece and press it out of the heart-shaped surface, sprinkle some icing. Then press the frosted side onto the cream coated cake and gently press down to create a heart shape.

12. Love Cocoa Cup Cake.