Cooking Steps

1. 

   Step1:Separate the yolk from the protein, and put the protein in a clean and oil-free empty basin. Put the yolk, water and oil in a basin, stir them all by hand, and sift in the low powde

2. 

   Step2:Beat the egg whites with sugar in three times until they are stiff and foamy (see & lt; how to beat the egg whites in detail). Add the beaten egg whites in three times to the yolk paste, and mix gently until smooth

3. 

   Step3:Take half of the batter, sift in the cocoa powder, turn it up from the bottom and mix well

4. 

   Step4:Two pieces of batter are poured into the mold in turn. Here are some instructions - 1. After pouring, it is not necessary to smooth and shake the mold to make it flow naturally; 2. Every time it is poured at the center point, it is not necessary to pursue a special round, and the natural pattern is also good; 3. The internal pattern is because it has been poured in the center, and the earliest batter is pushed aside with the weight of the middle batter, so there is a vertical pattern

5. 

   Step5:Pour the batter, shake it flat, and shake the big bubbles. Put it into the oven, 140 ℃ for 70 minutes (adjusted according to the temperature of your own oven). Beat the cream and sugar until it can barely flow. Because the flowers are not mounted, there is no sharp angle. Use a spoon or spatula to smear on the surface of the cake at will. Cut the strawberries in half and put them on it