57 grams of hot water

Cocoa powder12g

28 grams of corn oil

55g of low-gluten flour

3 egg yolks

3 egg whites

35 grams of fine sugar

A few drops of lemon juice

6-inch movable bottom cake mold

How to make cocoa cake (6 inches)?

Dissolve cocoa powder with hot water and let it cool. Egg whites and yolks are beaten in two clean, waterless and oil-free beating basins respectively.

Pour in corn oil. Stir with a manual eggbeater until there is no water-oil separation and emulsification.

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Sift the flour in.

Beat Z with eggs and mix until no dry powder appears.

Add 3 egg yolks twice and stir well.

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The mixed cocoa cake paste is in the right state as the picture.

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After adding a few drops of lemon juice to the egg white, add sugar in three times and beat with electric egg beater until it is dry and foamed.

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Take13 of the beaten meringue and put it into the cocoa batter. Stir it evenly from the bottom up. Don't circle it, it will defoam.

Pour it back into the remaining egg whites and continue to mix evenly into a delicate cake paste.

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The mixed cake paste is poured from a height of about 20cm into a 6-inch anode movable bottom cake mold (paper pad is laid in advance), and bubbles are shaken on the desktop.

Put it in the lower layer of the oven which has been preheated in advance to heat 135 degrees and heat 150 degrees, and bake for about 40 minutes. Try it with a toothpick 10 minutes before baking.

The oven must be preheated in advance.

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Take out the baked cake immediately, shake out the hot air on the table, buckle it upside down on the drying rack, let it cool, then demould and cut into pieces to taste.

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