Protein and yolk separation.
Add plant oil and stir well.
Add milk and mix well.
Sift the flour into low gluten and stir it into a yolk paste without granules.
Drop a few drops of lemon juice into the protein. n
Add white sugar 3 times, beat to the coarse foam, add the first sugar.
Add second times sugar when beaten to a fine bubble.
n add the last sugar when you have the texture.
Blow to partial dry foam, with small sharp angle on the line.
Take the 1/3 protein cream and put it in the yolk paste.
From the bottom to the mix or # word over stir, not to mix the defoaming ring.
Divide the cake paste into two parts.
A sieve of cocoa powder, stir until no dry powder particles can be.
The oven is preheated at 160 DEG C and the cake paste is alternately placed from the middle of the mold with two spoons.
Until the end of the release, the shock several bubbles.
Pull out the pattern from the middle to the sides with a toothpick.
Bake in preheated oven at 160 degrees. Bake in medium and low heat for 50 minutes until the surface is colored. Adjust the time according to your oven temper