Cocoa Almond Cake

• 

  1.Prepare the ingredients.

• 

  2.Take two clean and oil-free basins and separate the egg whites and egg yolks.

• 

  3. Beat the egg yolks, add corn oil, milk and sugar, and stir with a manual egg beater Beat evenly.

• 

  4. Mix the flour, cocoa powder and baking powder evenly and sift into the egg liquid.

• 

  5.Add two drops of vanilla extract and mix well.(You can leave it out if you don’t have vanilla essence)

• 

  6. Chop the almonds and pour them into the cocoa custard.Mix well and set aside.

• 

  7.Add tartar powder and 30 grams of sugar to the egg whites.

• 

  8.Use an electric egg beater to beat the egg whites until they are thick, then add the remaining 30 grams of sugar..

• 

  9.Continue to beat until wet foam forms.(That is, when you lift the egg beater, the egg white tip will be hook-shaped)

• 

  10.Put it in place Fold the egg white into the cocoa egg yolk paste twice.

• 

  11. Line the baking sheet with tin foil and preheat the oven to 180 degrees.(My oven is a 30-liter oven) Pour the batter into the baking pan and smooth it out, lift the baking pan twice to knock out any air bubbles.

• 

  12. Place in the middle layer and bake for about twenty minutes.

• 

  13. After taking it out of the oven, cover the baking mesh with the cake and turn it upside down.

• 

  14. Take off the baking sheet and gently remove the tin foil.

• 

  15. Cover the cake with tin foil, turn the cake over and remove the baking grid.

• 

  16. Let it cool and cut into pieces.You can stack two or three small pieces together and apply them in the middle.Cream or jam to make a layer cake.

• 

  17. Finished product picture.(You can sprinkle some custard powder or powdered sugar on top for decoration)