Cocoa sponge cake

1. All materials used

2. Separation of egg whites and yolks, with no water or oil in the egg white basin

3. Beat the egg whites and add 50 grams of sugar three times

4. Beat until wet foam is formed, and lift the egg beater to pull out the curved corners

5. Add 30 grams of sugar to the egg yolk and beat with a whisk until the color becomes lighter and the volume becomes fluffy

6. Pour vegetable oil in three portions and continue to beat evenly with an egg beater

7. Make a thick egg yolk paste

8. Take 1/3 of the egg white and mix it evenly into the egg yolk batter

9. Pour the mixed egg yolk batter back into the egg whites bowl

10. Stir evenly

11. Sift in cocoa powder and low gluten flour two to three times, and I mixed the two powders in advance

12. Stir evenly

13. Pour into the mold, shake out bubbles, and heat the oven up and down to 175 degrees Celsius for about 25 minutes

14. Finished products