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1
Separate the egg whites and yolks. There should be no oil or water in the egg white basin. It is best to put the egg whites in the refrigerator for a while, so that the egg whites are easier to beat. -
2
Just heat the cocoa powder with water and corn oil in turn and stir until there are no particles or oily flowers. Add the sifted flour and stir with a z-shaped technique. After stirring evenly, add the egg yolk and stir together evenly. -
3
When beating egg whites, you need to preheat the oven first. Preheat to 150 degrees for more than ten minutes. Add a little lemon juice to the egg whites to stabilize the egg whites. If you don't have lemon, you can use white vinegar instead. Start using the egg beater at high speed. Add sugar once when the egg whites are beaten to large fish eyes. Add sugar twice when the egg whites are beaten to small pores for the second time. When the texture is created for the third time, add all the remaining sugar. At this time, change the egg beater to high speed and low speed until it reaches a small peak state. -
4
Put one-third of the beaten egg whites into the egg yolk paste, and use a stirring technique to avoid defoaming. After mixing evenly, pour the egg yolk paste into the remaining egg whites. In the basin, stir quickly and evenly. The shorter the time, the better the state of the protein will be maintained. -
5
Put the mixed egg batter into the cake mold, shake it a few times to knock out the big bubbles, sprinkle with colored needle sugar and put it in the oven. Bake at 130 degrees for 30 minutes first, then 150 degrees for 20 minutes. -
6
After baking, take it out and shake it a few times to release the heat, turn it upside down and let it cool, then take it out carefully.