Three delicious recommendations for sweet lovers. Which one do you like best?

Old Fashioned Egg Cake
Ingredients: 4-5 eggs, 120g low gluten flour, 80g granulated sugar, 30g corn oil
Production steps:
1. Put the eggs and granulated sugar into a water-free and oil-free bowl, and beat with an electric whisk at high speed until the egg mixture expands in volume and whitens in color, and when you lift up the whisk, the egg drops will not disappear immediately.
2. Sift in the low gluten flour in two batches, mix well with a spatula, and be careful not to overmix, so as not to defoam. Pour in the corn oil, continue to mix well, so that the batter fully integrated oil.
3. Pour the batter into the mold, eight minutes full. Bake in preheated oven at 180 degrees Celsius for 20 minutes, until the top is golden brown and a toothpick inserted into the center of the cake leaves no residue when the toothpick is pulled out. Remove the cake from the oven, let it cool and enjoy.
Pumpkin Bean Paste Donkey Roll
Ingredients: 200g pumpkin, 200g glutinous rice flour, bean paste filling, soybean meal
Steps:
1. Peel the pumpkin, cut thin slices, steam on the pot, and then use a spoon to press into a delicate pumpkin puree. Pour the glutinous rice flour into the pumpkin puree, mix well and knead into a smooth dough.
2: Place the dough on a floured board and roll out into a rectangular sheet of even thickness. Spread an even layer of bean paste filling on the sheet, then slowly roll it up from one end into a long strip. Cut into even sized pieces.
3. Add soybean flour to a pan and sauté over low heat for a few minutes to extract the flavor. Place the cut pumpkin bean paste rolls into the soybean flour so that the surface is evenly coated with soybean flour. Delicious pumpkin bean paste donkey roll is ready, you can taste it.
Chocolate moon cake
Ingredients:
200g of dark chocolate, 200g of white chocolate, 50g of hazelnut nuts, 40g of cashew nuts, 50g of syrup, 50g of peanut oil, 100g of flour
Steps:
1. Melt the dark chocolate and white chocolate separately over water and set aside. Chop the hazelnuts and cashews, put them in a bowl and set aside.
2. In the melted white chocolate add syrup, peanut oil in turn, stir well. Then add the flour and mix to form a dough. Divide the dough into small, even sized portions and roll out into rounds.
3. Take the melted dark chocolate and put it into the circle, then add chopped hazelnuts and cashew nuts, wrap it well and press it into the moon cake mold. Chill the chocolate mooncake in the refrigerator and serve when it is solidified.
Translated with DeepL.com (free version)