Cocoa traditional sponge cake, with a texture as delicate as a cloud, and a super rich cocoa flavor.

Heat 40 grams of vegetable oil until it begins to shimmer, then remove from heat. Be careful not to overheat it, then add 50 grams of cake flour.

Mix into a uniform paste.

Pour the batter into a bowl and set it aside.

Mix 10 grams of cocoa powder and 20 grams of hot water together until dissolved.

Add the cocoa paste to the batter and mix evenly.

Then add 35 grams of milk and mix well.

Finally, add 3 egg yolks and mix well.

Stir until smooth and free of lumps, set aside for later use.

3 refrigerated egg whites and 4 grams of lemon juice, first lightly whip until large bubbles appear.

50 grams of fine granulated sugar, added in three parts during coarse foam, medium foam, and fine foam stages.

Send to the point of picking up the egg beater, a small flexible hook will do.

Take 1/3 of the egg white foam and add it to the cocoa batter.

Mix well.

Then pour it all back into the egg white mixture.

Mix well.

Pour the batter from a height into a 6-inch round baking pan, lining the bottom of the pan with a sheet of parchment paper (Note: for a springform pan, wrap the outside with aluminum foil to prevent water leakage).

Shake twice to remove large air bubbles, prepare a large baking tray filled with cold water, put it in, and then place it in the oven.

Preheat the oven to 150℃, and bake for 70 minutes.

Let it cool and remove it from the mold after baking.

Cocoa traditional cake, completed O(∩_∩)O

The cocoa flavor is super rich, and the whole house smells wonderful when baking.

When pulled apart, it makes a slight tearing sound; it's moist, soft, elastic, and very delicious.