1. Beat the egg yolks into a basin without water and oil
2. Add sugar, corn oil, milk
3. Whip with a manual whisk until it is emulsified
4. Pour in low flour
5. Stir evenly
6. White sugar is added to the egg whites
7. Beat to send with an electric whisk
8. Take 1/3 of the meringue and add it to the egg yolk paste
9. Cut and mix well
10. Add 1/3 meringue, cut and mix
11. Finally, pour the remaining meringue into the cake batter
12. Cut and mix well
13. Pour out half of it and add cocoa powder
14. Cut and mix well
15. Spoon a spoonful of original cake batter into the mold
16. Scoop another spoon of cocoa cake batter and pour the original cake batter into the middle, and so on, finish all the cake batter
17. Put it in a preheated oven at 160°C for 10 minutes, adjust the temperature to 130°C, heat up and down for 50 minutes, take out the inverted button immediately after baking, cool and release the mold
18. Cut and see
19. Tear off a piece of pattern and it's different
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