• 

  1

  Separate egg yolks and whites in 2 clean and water-free basins;

• 

  2

  Add 15g of fine sugar to the egg yolks and mix well, add 25g of salad oil while stirring, and add 25g of milk while stirring; (you can add some raisins)

• 

  3

  Weigh the total weight of the egg yolk paste and divide it into 2 portions in a large bowl;

• 

  4

  Sift 22.5g of white flour into a bowl and mix evenly until there are no grains. If the batter feels too thick and resists when mixed, add a small amount of milk and mix evenly. Until: it lifts up smoothly and droops into a streamlined shape.

• 

  5

  In another bowl, sift the remaining 17.5g of low flour and cocoa powder, and stir evenly until there are no grains. If it feels too thick and resistant when stirring, add a small amount of milk and mix evenly. Preheat oven

• 

  6

  Add 3 drops of lemon juice to the egg whites, beat until rough foam, add 10g sugar, add 10g sugar when beating until slightly textured; add 10g sugar when beating until wet foam; beat until dry To achieve foaming, pull up the egg beater until it has an upright and unbent sharp corner;

• 

  7

  Divide the meringue into two parts and mix them quickly with the two parts of batter respectively;

• 

  8

  Pour the cocoa-colored cake batter into the yellow cake batter, stir it twice with a spatula, then quickly pour the batter into the chiffon mold, and use a spatula to smooth the surface. Lift the mold with both hands and knock it lightly on the table three times, then put it into the preheated oven;

• 

  9

  Put down the layer, heat up and down, 170 degrees, 35 minutes; take it out of the oven and knock it down twice, then turn it upside down immediately and hang it in the air to cool; also made a 6-inch round mold (added raisins) ), place the middle layer and bake.

Tips

1 Eggs must be refrigerated; for fresh eggs, I usually use ordinary foreign eggs with more protein and less yolk, about 60 grams each;
When dividing eggs, the egg white basin must be free of water and oil, and egg yolk cannot be mixed into the egg white;
3. It must be turned upside down immediately after baking, otherwise it will easily collapse in the middle;
4. It must be completely cooled before being released from the mold, otherwise it will collapse easily;