1. Salad oil, 32 grams of granulated sugar and milk, stir until the sugar melts, then sift into the powder, and stir until there is no dry powder or particles
2. Separate the egg whites from the egg yolks, add the egg yolks to the batter, and put the egg whites into a clean container without oil and water
3. Add 62 grams of fine sugar to the egg white powder three times, and beat with an electric whisk until dry foaming
4. Take one third of the egg whites into the cocoa batter and mix well
5. Pour all the batter back into the remaining egg whites, mix and stir evenly
6. Pour the batter into a baking tray lined with greased paper, spread out and scrape it out
7. Put it in the middle layer of the preheated oven, heat up and down at 175 degrees, and bake for 10-15 minutes
8. Cut the cake slices into 6 equal rectangular cake slices, make two as a set
9. Whip the light cream with sugar until it is slightly fluid, put it in the refrigerator for a while, then put it into a disposable piping bag with a round piping mouth; take a piece of cake, arrange the whipped cream on top
10. Cover with another slice of cake
11. Squeeze whipped cream
12. Sprinkle some cocoa powder on top for decoration
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