1. Prepare various ingredients.

2. Separate the eggs and beat the yolks into a basin.

3. Pour the egg whites into another basin. Pay attention to the fact that the egg white basin must be free of water and oil.

4. Put 65 grams of cake flour and 10 grams of cocoa powder together and mix well and set aside.

5. Add 50 grams of milk, 20 grams of sugar, and 40 grams of cooked cooking oil to the egg yolks (I used peanut oil) and mix evenly with a spatula.

6. Sift in the well-mixed cake flour, sift the first time and mix well and then sift twice (sift in twice) and mix evenly. Don’t worry about gluten, just stir it.

7. Set aside the mixed cake batter for later use.

8. Add 60 grams of white sugar, a little white vinegar, a little salt, and white sugar in the egg white basin. You can also add it in three times, that would be a bit troublesome.

9. Beat to make dry foam, which is meringue. Lift the egg beater until the egg whites have small peaks. Don't overbeat.

10. Take one-third of the egg white and put it into the egg yolk paste.

11. Stir carefully and mix evenly. This should be done carefully to prevent defoaming.

12. Pour the egg yolk paste into the egg white basin, stir gently and mix evenly. It is easiest to defoam. Be sure to stir gently. Mix well. Preheat the oven to 125 degrees for 5 minutes.

13. Pour the mixed cake batter into the mold and shake it twice.

14. Oven at 125 degrees for 60 minutes. (This is the time and temperature of my oven) When the time is up, there are some small cracks.

15. Get it immediately.

16. Cool and remove from the mold.

17. There is a bit of a connection, but the most annoying thing is this connection.

18. Cut it open and see that the tissue is okay.

19. Finished product picture.