1. egg yolks into the whisk bowl and add sugar A mix well remember that sugar and egg yolks put together immediately after mixing or else a long time will be "frozen" 2. first add salad oil mix well, and then add warm water and mix well, the temperature of the water should not be too hot so as not to scald into the soup of egg flowers 3. weighed black rum added in the egg mixture before mixing and then put aside 4. first of all, the low-gluten flour and chestnut flour weighed sifted, generally I am I usually sift it twice, once when I weigh it and again when I add the flour. If it's too much trouble, you can do it again. 5. Next, take the egg whites out of the freezer and add a little cream of tartar, if not, add a few drops of white vinegar, and start whipping the egg whites (because the egg whites are whipped for a long time and easy to defoam, so we have to prepare yolks pots and then prepare the egg white pots). 6. Whipping process, add granulated sugar in three times B, beat to stiff peaks, lifting the beaters with a small sharp corner, (the egg basin upside down the egg whites will not fall off the look of the -_) 7. - 7. Start preheating the oven at 180 degrees for 35 minutes. Next, mix the yolk pan and egg white pan, first take one-third of the egg white into the yolk pan, mix well by cutting 8. Sift in one-half of the mixture of low gluten flour and chestnut flour, and mix well with the up and down mixing technique egg paste. 9. Repeat the previous action to the egg white and powder mix well and then sprinkle some water drops of chocolate in it (no can not be put), put the batter into the mold up and down shock two shake out of the air bubbles and then put into the preheated oven, set the upper and lower heat 180 degrees 35 minutes can be (my home oven is the United States of America's, I generally set 175 degrees, you can also be based on the situation of their own oven, plus or minus the temperature of the oven) baking process is not You can not open the oven door during the baking process! 10. After baking, take the cake mold out of the oven and place it upside down on a cooling rack until it is completely cooled, then use a chopstick and a butter knife to release the mold. (If you're not sure if it's done, you can quickly open the oven door and insert a chopstick into the cake and pull it out, and then there's no egg paste on the chopstick to indicate it's done! I still use chopsticks to do the little flowers