1. The egg yolks and egg whites were put in oil-free and water-free containers. First make the egg yolk paste, use a manual whisk to break the egg yolks, add milk and continue beating until no milk is visible, add corn oil, the oil and egg liquid are completely fused together, (salad oil is also OK, but it must be tasteless) It is not recommended to use butter or olive oil.
2. Sift in the flour, stir evenly with a silica gel spatula, no dry powder can be seen.
3. Add two teaspoons of purified water to make the cocoa powder into a paste without dry powder! Put it aside!
4. To beat the egg whites, add lemon juice (white vinegar can also be used) into the egg whites and beat the egg whites at high speed until they appear fish-eye bubbles. Add one-third of the sugar and continue to beat at high speed. The egg white foam disappears. When it is delicate, add one-third of the sugar and continue to beat.
5. The electric egg beater beats at high speed. Add the last one-third of the sugar when it is wet and foam, and continue to beat until the egg whites have delicate lines. Turn the electric egg beater down for a while, and stop when you feel some resistance. To avoid defoaming, just lift the whisk with a slight hook.
6. Preparation is complete, egg yolk paste, cocoa paste, meringue!
7. Take one-third of the meringue and add it to the egg yolk paste, and stir until the meringue is no longer visible. Take another third of the meringue and add it to the egg yolk paste, continue the above method, and stir until the meringue is no longer visible. Finally, pour the cocoa egg yolk paste into the meringue container and continue to mix until the meringue is no longer visible. The mixed cake batter is delicate, smooth and full.
8. Add half of the cake batter to the cocoa batter and mix evenly!
9. First pour in half of the original cake batter, then pour in the cocoa cake batter!
10. Finally, pour all the original cake batter into the mold, and make a few irregular strokes with the silicone spatula! Throw the cake mold from top to bottom to shake out bubbles. (You can fall several times) At this time, preheat the oven at 145 degrees for 5 minutes.
11. Place the mold in the lower layer of the oven and bake it for 35-40 minutes at 145 degrees. The specific time is set according to the temperature of the oven.
12. After 40 minutes, put on heat-insulating gloves, take out the baking pan, drop it vertically, and shake it out. You can buckle upside down and bake it on the net. You can put two bowls underneath, so that it cools quickly, and then release the mold after it is completely cooled.
13. Cut it up and use it~ It's very delicious, sweet but not greasy.
Tips:The temperature and time of the oven are determined according to your own oven. You must pay attention to the technique of mixing. To make delicious and beautiful cakes, you need to be patient in every step.
