Cooking Steps

1. 

   Step1:Get all the ingredients ready. In order to improve the success rate, egg white and yolk should be accurate to grams.

2. 

   Step2:Put sugar in the yolk and mix well. Add salad oil and mix well. Mix the low gluten flour with baking powder and cocoa powder. Then sift in all kinds of flour mixture and mix well. Put it asid

3. 

   Step3:Next is the egg white. The egg white must not have yolk. Otherwise, it will affect the result of the egg white. Use the electric beater to stir in the egg white with small bubbles. Put in a third of sugar and stir until it is thick. Then put in a third of sugar. Stir with a small tip. Then put in the last third and beat until it is thick and the small tip does not disappear.

4. 

   Step4:First, mix a third of the beaten egg white in the yolk evenly. Then mix the mixed egg liquid and the beaten egg white evenly.

5. 

   Step5:Then put it into the 8-inch cake mold quickly. Heat it up and down. 150 ℃. 40 minutes. Pay attention to observation in the last few minutes. OK, you can use toothpick to observe whether it's OK. Just don't touch it. Then put it upside down on the grill to wait for cooling and demoulding. One hour or so is the best time.

6. 

   Step6:This cake is still delicious. There is no pudding layer. There is no feeling of dampness. But there is no climbing. So we must use a special Qifeng cake mold. I use a general non stick mold. It is not conducive to Qifeng climbing.