1. The white and yolk of the egg are separated.
2. Add three drops of lemon juice to the egg whites.
3. Add white sugar for the first time.
4. Two drops of vanilla extract.
5. Beat until thick bubbles are produced.
6. Add the remaining sugar in two portions and beat until it is foamy.
7. Put raspberry jam and corn oil in the egg yolk.
8. Stir well.
9. Sift in low-gluten flour.
10. Stir evenly.
11. Take one third of the egg white and put it in the egg yolk paste.
12. Stir evenly.
13. Pour the mixed egg yolk batter into the remaining egg whites (remember to take out a small part of the egg whites and use them for the cocoa batter later).
14. Continue to stir evenly.
15. Pour it on the baking tray and shake to remove large bubbles.
16. Stir a small portion of egg white and cocoa powder and mix well.
17. Put it in a piping bag.
18. Cocoa batter paints stripes on the cake batter
19. Use a toothpick to mark out the pattern (I added a few more stripes later).
20. Preheat the oven and heat up and down at 160 degrees for about 40 minutes.
21. After baking, remove the tin foil or grease paper and let it cool.
22. After letting cool completely~
23. Cut into pieces~
24. Let's eat~
25. O(∩_∩)O haha~
26. Not bad~
Tips:The oven settings are for reference only~
