Step 1

Sponge cake, first beat the egg yolk protein separately, add some lemon juice or white vinegar to the egg white (increase the stability of the egg white), add sugar and beat three times, and mix with the whipped egg yolk (this is much easier than beating whole eggs)

Step 2

Mix all the liquids

Step 3

Sift in the cocoa powder and stir until there are no particles

Step 4

Sift the low powder into the whipped egg mixture

Step 5

Then add cocoa pulp and stir quickly and evenly

Step 6

Pour into a non-stick mold

Step 7

Pudding: Beat whole eggs until frothy, then stir all ingredients well

Step 8

Use a spoon to slowly pour the pudding liquid into the cake batter

Step 9

When pouring, it will go down slowly

Step 10

After pouring it all, it looks weird……

Step 11

Cover the mold with tin foil, put it in the oven to preheat 175°, medium layer, test for about 70 minutes, until the toothpick is inserted into the cake and pulled out clean, the cake is cooked!

Step 12

After the cake is cooked, it is best to put it in the refrigerator for about 20 minutes to ensure that the pudding layer solidifies and then demold

Step 13

Caramel syrup: 50g of sugar add 10g of water, turn on low heat and boil, do not stir, you can shake the pot, until the syrup turns yellow, quickly add the remaining 10g of cold water to prevent coking, and then boil for a while and it will be successful!

Step 14

Pour it over the cake and my syrup thickens……

Step 15

Pulled sugar silk looks beautiful!

Step 16

I was really happy after cutting it! There is a feeling of witnessing a miracle!

Step 17

I took a lot of pictures