Amazing Cake
1.
1. Heat the milk and salad oil to a boil, turn off the heat, add cocoa powder and mix well. 2. Add egg yolk and mix well to form a uniform chocolate egg yolk paste.
2.
3. The egg whites are beaten with an electric egg beater until they are thickly foamed. Then add fine sugar in three batches and beat until about 7-8 to be distributed. After the meringue is picked up, it will not drip and a soft small hook will appear.
3.
4. Take about 1/3 of the amount of meringue and add it to the chocolate yolk paste of Method 2, and mix gently with a whisk or a rubber spatula.
4.
5. After mixing for 8 minutes, add about 1/3 of low-gluten flour, gently scrape from the bottom of the bowl and mix well.
5.
6. Add the remaining meringue and powder in staggeredly, and continue to stir evenly with a rubber spatula. 7. Pour the batter into 2 baking tins. (6 inches)
6.
8. After the oven is preheated, bake at 160°C for about 30 minutes. After being out of the oven, it is inverted on the grid to cool down and demoulded. 9. Wrap it with plastic wrap and store it in the refrigerator for 30 minutes before eating.
