1. Separate the white and egg yolk, put the white into a water-free and oil-free basin, and add a few drops of lemon juice and sugar after the fish-eye bubbles are formed.
2. Add sugar in three times to beat the egg whites until it is wet and foamy
3. Put milk in the cup and weigh it
4. Add corn oil, stir well and set aside for later use
5. Add egg yolks one at a time and beat evenly
6. Sift in low-gluten flour and cocoa powder, cut and mix evenly
7. Pour in the milk and corn oil mixture, cut and mix evenly, be careful to avoid defoaming
8. Put the mashed sweet potato in, cut and mix, it doesn’t need to be very uniform to avoid long-time cutting and defoaming
9. Pour the batter into the mold. I didn’t put any oil on it, and it still releases well~ Preheat the oven to 175 degrees, and heat the middle layer up and down for 25 minutes
Tips:1. Be careful when cutting and mixing to avoid defoaming;
2. The baking time and temperature should be adjusted according to the temper of your oven, don't stay the same~
