1. Mix flour and corn starch through a sieve twice to make low-gluten flour
2. Add the chocolate candy to the milk and melt it in water, then stir evenly to make a chocolate milk
3. Beat the egg yolks in a clean basin
4. Add corn oil and stir well
5. Pour the chocolate milk into the egg yolk
6. Stir gently
7. Sift in the low-gluten flour that has been sieved twice
8. Stir well and the chocolate egg yolk paste is complete
9. Add 2 drops of white vinegar to the egg whites, add granulated sugar in three batches and beat with an electric whisk until the eggbeater has a straight inverted triangle shape, and the meringue is finished.
10. Take 1/3 of the meringue and add it to the chocolate egg yolk paste
11. Cut and mix up and down evenly
12. Then pour it back into the remaining meringue and still cut and stir up and down
13. Make a delicate chocolate custard
14. Spread greased paper on the baking tray and pour the cake batter. Use chopsticks to stroke it a few times to eliminate the bubbles in the cake batter.
15. Preheat the oven in advance to 150 degrees and bake for 35 minutes
16. After baking, take it out and let it cool slightly, roll up the cake with a rolling pin, and put it in the refrigerator for 30 minutes
17. Take out the cut pieces after setting
Tips:Sift the low-gluten flour twice in advance to make the baked cake softer and fluffy.
