1, raw materials: 3 eggs, 80 grams of low-flour, caster sugar A100 grams, 20 grams of cocoa powder.

2, materials weighed accurately.

3. Separate the egg white and yolk.

4. When the egg white is whipped to rough peaks, add sugar A.

5. Continue to whip until stiff peaks form.

6. Add egg yolks.

7. Continue whipping.

8, whipped batter, faster and more stable than direct whole egg whipping.

9, sift in the low flour.

10, the bottom of the pocket and mix.

11. Fold in the batter.

12, butter and milk microwave for 1 minute.

13, sifted into the cocoa powder.

14: Stir well while it is still hot and let it cool.

15: Scoop a spoonful of egg paste into the cocoa paste first and mix well.

16: Pour back into the remaining cake batter.

17: Pocket and mix well.

18: Pour into a 6-inch cake mold and shake the mold a few times to shake out large bubbles.

19, preheat the oven ahead of time, 120 degrees on the top tube, 140 degrees on the bottom tube, put the bottom layer, bake for 40 minutes.

20, baked cake inverted to cool, unmolded and divided into three slices.