Cooking Steps

1. 

   Step1:Beat the egg yolk and protein separately in an anhydrous basin. Add 10 grams of sugar and oil to the egg yolk, and no floating oil can be seen after breaking up.

2. 

   Step2:Then add water and stir well. Now the yolk paste should be thin

3. 

   Step3:Add cocoa powder, low gluten flour, and mix evenly (it's a little dry when I stir it, as if I weigh it wrong, but it doesn't matter that I add 20ml milk. If it's the same as me, just add some milk. If it's a little watery, don't add a lot of it

4. 

   Step4:It's like this. Just mix well and don't see the flour particles

5. 

   Step5:Add some lemon juice to the egg white. Add 30g sugar three times and beat until you pick up the egg beater sample. Stick it on the eggbeater and it won't drip. At this time, preheat the oven for 5 minutes and heat it up and down 180 degree

6. 

   Step6:Add the beaten cream into the cocoa yolk batter in three times. Stir evenly (up and down). Spread the oil paper on the baking tray and pour it into the baking tray. Shake twice. Bake at 180 ℃ for 15 minutes.

7. 

   Step7:When the cake is baked in, cream it. Add 10 grams of sugar to the cream and serve

8. 

   Step8:The way the cake is baked. Spread the cling film on the table. Put the cake on the cling film. Tear off the oil paper

9. 

   Step9:Spread the whipped cream on the cake when it's slightly hot. Roll it up. Refrigerate it and cut it out.

10. 

    Step10:Finished produc