2 egg yolks, 20ml of salad oil, 20ml of milk, 1 packet of instant cocoa powder, 35g of low-gluten flour, 2 egg whites, 25g of granulated sugar, 3 small aluminum cups

Practice

1. Prepare two steel pots for the egg yolks and meringue respectively. (Make sure the meringue pots are free of water and oil.)

2. Beat the egg yolks in the pots, then add the salad oil and mix well.

3. Add milk and mix well.

4: Add the instant cocoa powder and mix well. (Instant cocoa powder do not add all, leave some of the last to be sprinkled on the surface of the cake)

5, add low gluten flour, mix well.

6. Prepare another steel bowl without water and oil, put in the egg white, beat until coarse foam, add 1/3 sugar.

7. Continue to beat until fine peaks form, then add 1/3 of the sugar.

8. Continue to beat until more fine peaks form, then add the remaining 1/3 of the sugar, and beat until the end of the meringue stands up and does not hang down.

9. Pour 1/3 of the meringue into the egg yolk mixture and stir gently to combine.

1: Pour all of the egg yolk mixture into the meringue, then gently mix well and be careful to defoam.

11: Pour the cake batter into a small aluminum cup and shake it gently a few times to shake out the excess air.

12: Cover the cake batter with plastic wrap OR cover with a kuey teow towel, place the pad on high and steam in an electric skillet, and put 1.25 cups of water in the outer pot of the electric skillet. (Avoid water vapor dripping into the cake, resulting in moist cake)

13, remove and let cool, evenly sprinkle the remaining instant chocolate powder on the surface of the cake, that is, to complete the delicious cake Luo!