Chocolate Cupcake

Separate the egg whites and yolks into a bowl that is free of water and oil. Refrigerating the egg whites for a while makes them easier to whip, but I have always kept the eggs in the fridge before using them.

Add the cocoa powder to hot water to melt, pour in the corn oil and stir until there are no oil spots, then pour in the sifted low-gluten flour and stir evenly in a zigzag motion. Add the egg yolks and cut them in together until evenly mixed.

Add lemon to the egg whites, then add sugar in three portions and whip until the egg whites form stiff peaks.

Fold the egg white mixture into the egg yolk mixture in two batches until evenly combined.

Place the paper cups in the oven at 130 degrees for 30 minutes, then at 150 degrees for 10 minutes.

Alright, success, a strong cocoa aroma.