Cooking Steps

1. 

   Step1:Prepare the required raw material

2. 

   Step2:Separate the yolk and egg white in two basins without water and oil. Add corn oil into milk and stir until it is emulsified. Then add egg yolk and stir evenly

3. 

   Step3:Sift in the cake powder. Sift in twice. Mix well each time before sifting in the next time

4. 

   Step4:Add lemon juice to the egg white, beat it with the electric beater until it is rough, and then add sugar. Add sugar in three times, and then beat until it is hard to foam. Lift the beater to have a small sharp corner. It is called protein cream

5. 

   Step5:Add one-third of the egg white cream to the yolk paste. Mix it up and down. Then return the yolk paste to the egg white cream. Mix it up and down

6. 

   Step6:Divide the mixed cake batter into two parts of the same size. Sift one part of batter into cocoa powder. Mix well

7. 

   Step7:Prepare two spoons and eight inch cake mould. First, drop one spoonful of original cake paste into the mould from the middle. Then another spoonful of cocoa cake paste drops from the middle of the original batter. In this way, one spoonful of original cocoa is used up until all the cake paste is used up. Lift up both ends of the mould. Shake gently for several times. Shake out big bubbles

8. 

   Step8:Put it into the preheated oven. Heat up and down 155 degrees. Lower layer for 55 minutes

9. 

   Step9:Take it out and shake it immediately after baking. Then turn it upside down and cool it before demoulding.

10. 

    Step10:Would you like to have a taste