How to make sweet cocoa sponge cake

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  1. Prepare the ingredients and weigh them.

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  2.Crack the eggs into an oil-free and water-free dish and add sugar.

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  3. Beat the electric egg beater from low speed to high speed for 5 minutes, add 5 drops of lemon juice (or white vinegar), continue beating for about 10 minutes, until the egg beater is lifted for 3 seconds and foams without dripping.

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  4. Sieve low-gluten flour into the foam, add corn oil, milk powder and salt.

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  5. Stir evenly until there is no powder or lumps, then add raisins and mix well.

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  6.Pour into the 8-inch floating bottom mold and shake out the big bubbles.

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  7.Put it into the preheated oven and bake the upper and lower tubes at 150 degrees for 40 minutes.

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  8. Bake for 30 minutes until the mold is full.Insert a toothpick and it will be slightly sticky when pulled out.batter and continue baking for 10 minutes.

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  9.It will automatically break away from the inner wall of the mold 10 minutes after being released from the oven.

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  10. Demolding was successful.

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  11.It is also delicious when cut into pieces.