Mix cocoa powder with hot water and cool for later use. Egg whites and egg yolks are beaten in two clean, waterless and oil-free pots respectively.

Add corn oil.

Stir until there is no water-oil separation and emulsification.

Sieve the flour again

Mix well with the egg font, but you can't see the dry powder.

Add 3 egg yolks in three times and stir well.

This is the state of adding the last egg. I also use the zigzag method to stir.

Mixed batter.

Add a few drops of lemon juice to the egg white, add sugar three times, and beat with Dongling electric egg beater until dry and foaming. The tapping head has a small vertical angle.

Take 1/3 beaten protein and put it into cocoa batter, and stir it evenly from bottom to top.

Pour it back into the remaining egg whites and continue to stir well.

Pour the mixed cake paste from a height of about 20CM into a 6-inch anode movable bottom cake mold, and then shake the bubbles on the table. Put it in the lower layer of the preheated Dongling K30A oven, and bake at 135 degrees and 150 degrees for about 60 minutes.

After the separation of egg white and yolk, the container for putting egg white should be oil-free, water-free and yolk-free, and the head of the eggbeater should be dry, water-free and oil-free, otherwise it can't be beaten. Eggs can't be taken out of the refrigerator casually. Egg whites are usually the easiest to send away at 20 degrees.

Flour must be sieved, otherwise there will be large particles.

The speed of beating protein is from the initial low speed to the later high speed.