1. Pour the egg yolk, corn oil, milk, and low-flour cocoa powder into the bowl together (the low-flour and cocoa powder should be sifted in advance)
2. Use an electric whisk to beat for about 10 seconds (do not beat for too long, so that the batter will tend to become stiff)
3. After making the batter, we started to whip the egg whites. The white sugar was added to the egg whites three times, and the last time was added to the egg white bowl with corn starch.
4. Whip the egg whites to dry foaming. (Just lift the eggbeater's egg-beater's egg whites to show upright and small sharp corners)
5. Pour a small portion of the meringue into the egg yolk batter, and mix it evenly by cutting or turning (the oven is preheated at 165 degrees)
6. After mixing evenly, pour the whole egg yolk paste into the meringue basin, and mix it evenly with the same mixing method
7. The evenly mixed batter is fluffy and light, then pour the batter into 2 six-inch molds, shake the mold on the table a few times to shake out the big bubbles inside
8.
Finally sent to the middle of the oven. Bake at 160°C for 30 minutes, then turn at 150°C for 10 minutes (The temperature is for reference only, because the temperature difference of each oven is different.)
The baked cake must be shaken a few times when it comes out of the oven, and the heat is shaken out, and then it is pressed on the cooling net, and it is completely cooled before being demoulded!
