1. Corn oil and milk mix well
2. Add egg yolk and 15g white sugar, mix well
3. Add sifted low flour and cocoa powder
4. Stir evenly by cutting and mixing method and let stand
5. Add 15g of white sugar to the egg whites to beat
6. Beat until large bubbles, add 15g white sugar to beat
7. Finally sent to a delicate state, add white sugar to beat
8. Just send it into hard small sharp corners
9. Add meringue to the batter three times
10. Pour the batter into a six-inch chiffon mold and shake it lightly
11. Put it into the lower level of the preheated oven, 155 degrees. 60 minutes
12. Chocolate melts in water
13. Spoon it on a flat plate, put it in the refrigerator, and take out the chocolate when it hardens
14. Use a spoon to scrape into chocolate chips
15. Baked cake upside down
16. Add whipped cream and icing sugar to whip
17. Cut the cake into three slices
18. A layer of cream, a layer of chocolate chips
19. Lastly, it doesn’t need to be too smooth
20. Sprinkle with chocolate chips
21. Finally, squeeze a circle of cream, put strawberries on it, and the delicious Black Forest cake is complete!
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