1. Separate the white and egg yolks and put them in a water-free and oil-free container. Add 5 grams of sugar, a few drops of vanilla extract, 25 grams of milk, and 15 grams of oil into the egg yolk bowl and mix well.
2. Sift in 30 grams of low flour, 6 grams of corn starch, 10 grams of cocoa powder
3. Stir well
4. Add a few drops of lemon juice to the egg whites
5. Beat until the egg whites are dry foaming (lift the egg beater and the egg whites appear upright and small sharp corners are dry foaming)
6. Take one-third of the meringue in the cocoa paste and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the protein
7. Add all the remaining meringue to the cocoa paste and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the protein
8. Pour into the mold to shake out bubbles
9. Put it into the lower level of the preheated oven, bake at 130 degrees for 35 minutes, turn to 140 degrees, and bake for 15 minutes at 135 degrees.
10. Inverted out of the oven, demoulded after cooling
Tips:The oven temperature and time are set according to the temperament of the oven
This amount uses a 6-inch cake mold
