1. Separate the egg yolk and egg white for later use, sift the low powder and mix it with cocoa powder, salt, baking powder and vanilla powder and mix well for later use.
2. Add 15G granulated sugar to the egg yolk and stir until there is no particles, then pour the salad oil in 3 times in sequence, and stir the evaporated milk evenly (add the second time after stirring well).
3. Add the mixed flour in 3 times and mix gently and quickly, without making a circle to avoid gluten.
4. Add 2-3 drops of white vinegar to the egg white and beat for 30 seconds, then add the remaining sugar in 3 times and beat with an electric whisk until stiff foaming.
5. Add the egg whites to the egg batter in 3 times, and stir evenly from bottom to top. Do not make circles to avoid tendons.
6. Pour the cake batter into the model, smooth the surface with a cake spatula, vigorously shake the model a few times to shake out bubbles.
7. Preheat the oven at 180°C for 10 minutes, roast the middle layer at 170°C for 20 minutes, then change it to 160°C for 15-20 minutes, and finally change it to 150°C for 10 minutes. After out of the oven, let it cool completely, then you can cut it out of the model and enjoy!
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