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1. Separate the egg white and egg yolk, put the egg yolk in the milk and stir to disperse
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2. Add corn oil and stir until there are no oily grains
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3. 3 Sift in low flour, starch, cocoa powder
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4. Stir in a zigzag shape with a whisk until there is no powder
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5. Add vanilla extract and lemon juice to the egg whites
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6. Add sugar (add the salt together) in three times and beat at medium speed until lines appear. Change to low speed until the whisk is raised to a sharp corner. Stop whipping immediately.
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7. Add one-third of the egg white paste to the egg yolk paste, turn the plate evenly, from 1 o'clock to 7 o'clock, don't draw circles.
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8. Add the rest of the egg white paste
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9. Stir evenly
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10. Pour the egg batter into the Cuckoo Hoff mold and shake it hard to produce big bubbles
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11. Preheat the oven at 125 degrees and bake for 45 minutes (the temperature and time are set according to your own oven), take out the cake and hear no rustling, insert a toothpick, there is no residue on the toothpick, indicating that the cake is cooked
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12. After taking it out, shake it for a while, then immediately buckle it on the drying net, and wait for the cake to cool completely before demoulding. Sift the powdered sugar on the surface, squeeze the chocolate sauce, and decorate it
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13. It's very delicious, it's suitable for afternoon tea
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Tips:1. I used two eggs that are less than 60 grams. If two eggs are more than 65 grams, there should be two eggs. For eggs under 60 grams, three should be ok, one more egg yolk than mine.
2. The mold used is Xuechu 7-inch Cuckoo Hoff non-stick convex pillar cake mold
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