Delicious Cocoa Sponge Cake
1.
The ingredients are assembled, and the eggs are refrigerated. The yolks and egg whites are separated and placed in water- and oil-free basins.
2.
Sift the low powder and cocoa powder in advance and set aside for later use
3.
Add 30g of fine sugar to the egg yolk and beat evenly
4.
Pour in corn oil [the butter is liquefied in advance] and beat until it is evenly emulsified, then add milk and stir evenly
5.
Add 3 drops of lemon juice to the egg whites at high speed and beat for a few times until the fish eyes start to foam. Add the fine sugar in three times
6.
When it is delicate, add the second time to continue to pass
7.
Join for the third time and continue to blow until the so-called wet foaming of the hook appears [as shown in the figure, we will hit a few more]
8.
Add one-third of the egg whites to the egg yolk, stir and mix well
9.
Pour it back into the egg whites, chop and mix well
10.
Sift in the low powder and cocoa powder, turn and cut and mix evenly until there is no powder and smooth
11.
Pour it into the mold and shake it a few times, then shake it and flatten it
12.
Preheat the oven to 160 degrees in advance, set the upper and lower fires to 160 degrees and bake for 20 minutes [please adjust according to the characteristics of your own oven]
13.
After the oven is baked, it will be inverted and cooled down [the cake noodles eat into the beauty of the grid marks when it is cooled] Sprinkle a little powdered sugar to decorate and increase the flavor
14.
A delicious afternoon tea snack is complete
15.
Finished product
16.
Finished product
Tips:
Adjust the temperature according to the characteristics of your own oven
