1. Prepare the ingredients.
2. Place the separated egg yolk and egg whites in two water- and oil-free basins.
3. Break up the egg yolks.
4. Add milk and cooking oil and stir well.
5. Add self sugar and stir until melted.
6. Sift in low powder.
7. Beat the egg whites first, add 1/3 of the sugar and continue to beat.
8. Beat until fine bubbles and add the second sugar to continue to beat.
9. Beat until thick, add sugar for the last time, and add a few drops of white vinegar to continue to beat.
10. The whipped egg white can be in this state.
11. Add 1/3 of the egg yolk paste to the well-stirred egg yolk paste (also add in 3 times) and mix well.
12. Add the protein paste for the second time and stir evenly.
13. Pour the cake batter that was evenly mixed for the second time into the meringue batter and stir evenly.
14. Divide the cake batter into two parts, add an appropriate amount of cocoa powder to 1 part (use a little water and even cocoa powder) and mix evenly with the cake batter.
15. And into the cocoa cake batter.
16. Put 1 tablespoon of white cake batter in the cake mold, then 1 spoon of cocoa cake batter, and so on.
17. Shake out bubbles.
18. Preheat the oven for 10 minutes, then put it in the mold and bake at 170 degrees for 40 minutes.
19. Baked two-color cake.
20. Let it cool down.
21. Take out the cake (bottom up), this cake is delicate, soft and elastic.
22. Two-color cakes are sweet and scented, no coloring is added, safe and healthy.
