1. The egg yolk protein is separated, and the container should be oil and water free.
2. Add egg yolks with milk and corn oil and stir until emulsified.
3. Sift in low-gluten flour and cocoa powder.
4. Mix the batter back and forth in a straight shape. Do not stir in a circular motion. Set aside the batter after mixing.
5. Add a few drops of white vinegar to the egg whites. I added sugar all at once and started to whip the egg whites.
6. Dispense until the egg beater is lifted up to a sharp corner, and you can observe that the meringue in the egg beater does not slip off.
7. Take one-third of the meringue and add it to the cocoa batter. Use a spatula to turn from the bottom up and mix well. Do not stir in circular motions.
8. Take another third of the batter and stir evenly.
9. Pour the well-mixed batter into the meringue bowl, and mix the remaining one-third of the meringue with the cake batter evenly (preheat the oven in advance, heat 120 degrees, and lower heat 150 degrees)
10. Pour the cake batter into the mold and shake out bubbles.
11. In the middle of the oven, heat for 120 and lower for 150 for 60 minutes.
12. The cake, which has been baked for about 30 minutes, is ready.
13. Take out the cake immediately after baking, shake it twice, and buckle it, then peel off after cooling.
14. The finished product after stripping.
15. Finished product.
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