1. Weigh all kinds of ingredients, make the filling cream and sugar, not in it, take a small spoonful of cocoa powder;
2. Prepare two water-free and oil-free stainless steel basins to separate the egg whites. There must be no egg yolks in the egg whites, otherwise they cannot be sent;
3. Add the blended oil to the egg yolks and stir until fully integrated and no oil stars can be seen;
4. Add white sugar, 30 grams of egg yolk, add 1 gram of table salt, stir to let the white sugar dissolve into the egg liquid;
5. Add milk, continue to stir, fully;
6. Sift in the cake flour and continue to stir;
7. Stir it into a silky egg liquid, which looks very soft;
8. Take an appropriate amount of custard liquid, add cocoa powder, stir to form a coffee-colored batter, set aside;
9. To prepare to whip the egg whites, add the white vinegar in drops, and stir at high speed until fish-eye shape. Add the white sugar. Add the white sugar in portions, not all at once;
10. Continue to whisk, adding sugar in portions until it becomes a rigid foaming state, with small upright sharp corners when lifted;
11. Add the remaining egg whites to the egg yolk batter in batches, cut and mix, and stir into a cake batter; here the speed should be fast, do not draw circles, otherwise it will be easy to defoam;
12. Take a little whipped egg white and add it to the cocoa paste, stir, and set aside; this time you can preheat the oven to 170 degrees;
13. In the baking dish, first use a spoon to put the cocoa cake batter in the oven and bake for 1 minute; then take it out, pour the cake batter stock liquid, flatten it, shake it a few times, and make bubbles;
14. Put it in the oven, middle level, and fire up and down 170 degrees, 45 minutes;
15. After baking, take it out, peel off the greased paper, buckle it upside down on the greased paper, and let cool; at this time, you can prepare light cream. The iron tower is easier to dispose. Add sugar and dispose of it in about a few minutes. Be careful not to overspend. Feel
16. Take the cold cake, with the pattern on the bottom, and smear the cream on the top;
17. Roll it up with greased paper, tighten both ends, put it in the refrigerator, refrigerate and shape, more than 4 hours;
18. I always take it out the next day, cut into sections, and you can eat it~~
Tips:The temperature of the oven should be based on the characteristics of each oven; other details are mentioned in the steps~~
