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50g vegetable oil
10g cocoa powder
50g warm water
45g cake flour
50g granulated sugar
3g lemon juice
5g vanilla extract
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
1. Preheat the oven to 302℉(150℃). Separate the eggs. Be careful not to break the egg yolks. Should not have any egg yolk segment in the egg white. Keep the egg white bowl in the fridge.
2. In a bowl, mix well vegetable oil and cocoa powder, add in warm water, and mix until combined. Add in cake flour, mix well; add in egg yolks, mix until combined. Set aside.
3. Take the egg white bowl out of the fridge; add in lemon juice, vanilla extract and granulated sugar, and use a hand mixer to beat until it forms soft peaks. Pour the batter into the whipped egg white bowl, fold the egg white into the batter until just combined.
Line the cake pan with parchment paper or baking mat, pour in the batter, smooth its surface, give it a few taps and send into the oven to bake for 32 minutes.
4. Take the cake out of oven, and let it cool down on the cooling rack.