It's my favorite kind of cake, not just the taste and the flavor, but it's also relatively low in sugar and healthier, and I've always wanted to make a cocoa-flavored one, but today I made an 8-inch one, and I didn't expect it to taste so good with cocoa powder!

WHAT YOU NEED

Ingredients

Five eggs
75 grams of low-fat flour
20 grams of pure cocoa powder
60 grams of warm water
80 grams of fine sugar
50 grams of corn oil
1/4 teaspoon of white vinegar

How TO MADE Cocoa butter cake

Steps 1 to 4

1. Prepare the ingredients to separate the five medium-sized eggs into egg yolks and egg whites

2. First make the egg yolk part, add 60 g of warm water and 20 g of fine sugar in a clean bowl, stir and dissolve the sugar, add the cocoa powder and continue stirring.

3. Mix until there are no cocoa powder particles, then add corn oil and stir until the oil and water are completely mixed.

4. Then sift through the low-fat flour and mix evenly with a manual egg beater, taking care not to stir excessively so that the flour does not rise!

Steps 5 to 8

5. Add the egg yolk to it.

6. Mix evenly, and the egg yolk is done.

7. Add 1/4 teaspoon of white vinegar to the protein.

8. Add fine sugar three more times, and use an electric egg beater to blow dry foam.

Steps 9 to 12

9. Beat the protein, take 1/3 of the previous egg yolk and stir evenly.

10. And then it all goes back into the remaining half of the protein.

11. Stir again evenly

12. It is then poured into an eight-inch mold, placed in a preheated oven, baked at 145 degrees for 20 minutes, and then transferred to 175 degrees for 30 minutes.

13.

Handy cooking tips

　　1. in the egg yolk dough, after sifting into low-fat flour, do not over-stir, so as not to make the flour stiff, affecting the taste! 2. when mixing protein dough and egg yolk dough, use the mixer to rotate the dough pot, do not draw circles to stir!