1. Boil the cocoa powder with hot water, stir well and set aside
2. Mix salad oil, milk and 20 grams of caster sugar and stir until the sugar melts
3. Add the sieved low powder and stir until smooth and no particles
4. Add egg yolks and mix well
5. Add the egg whites to the lemon juice, and add the remaining 50 grams of caster sugar in three times, and whip until wet
6. Divide 1/3 of the beaten egg whites into the egg yolk paste and stir evenly. Do not draw circles to avoid defoaming.
7. Pour the mixed batter back into the remaining egg whites and stir evenly
8. Take a small part of the mixed batter and put it in the cocoa powder of step 1, mix it and then pour it back into the original batter, mix it twice, don’t mix too much, or the finished product will have no pattern.
9. Pour the mixed batter into a 28x28cm gold baking pan covered with greased paper, and then gently shake the baking pan to spread it evenly. Remember to spread it out with a spatula to affect the texture.
10. Put it in the middle layer of the preheated 170 degrees oven, and bake it for about 17 minutes. (Reminder: I use Changdi Baking Man to make it. Because the temperature of each oven is different, the specific temperature must be determined according to your own oven. )
11. After the oven is hot, tear off the oiled paper, and whip the whipped cream with powdered sugar until a little pattern appears.
12. When the cake is warm and cool, spread the cream and pile one end into a hill (pictured)
13. Then roll it up with a rolling pin and put it in the refrigerator for one hour
14. Then cut into pieces
15. Appreciation of finished products
