Ingredients:
– Eggs: 3 pieces
– Low-gluten flour: 45g
– Milk: 25g
– Vegetable oil: 25g
– Chocolate chips: as needed
– Cherries: as needed
Instructions:
1. Separate egg whites and yolks.
2. Add lemon juice to the egg whites.
3. Beat egg whites until frothy, then add sugar and continue beating until stiff peaks form (when the whisk is lifted, the peaks stand upright without falling).
4. Add granulated sugar, milk, and vegetable oil to the egg yolks.
5. Quickly mix with a hand blender until well combined.
6. Add the sifted mixture of low-gluten flour and salt, and fold into a ribbon-like batter. 7. Take 1/3 of the meringue and add it to the egg yolk mixture, folding from the bottom upward until evenly combined. 8. After mixing, pour the entire mixture into the remaining meringue. 9. Fold thoroughly until fully incorporated. 10. Place a piping bag into a wide-mouthed cup, and fill it with the cake batter. 11. Fill the paper cups with batter to about 70-80% full. 12. Sprinkle chocolate chips on top, and bake in a preheated oven at 150°C, on the middle-lower rack, for approximately 35 minutes. 13. Add granulated sugar to the whipping cream and beat until it reaches 90% stiffness. 14. Attach a piping tip to the piping bag, place it into a wide-mouthed cup, and fill it with the whipped cream.Squeeze out the desired pattern onto the cake body in step 15.
