It's the softest cake, but our family always likes it plain, with a little bit of my son's favorite cocoa, and a little bit of my favorite almond, it's perfect!

WHAT YOU NEED

Ingredients

5 eggs (about 250 grams)
85 grams of low-fat flour
40 grams of sesame oil
40 grams of water
5 grams of cocoa powder
Almonds in moderation
60 grams of refined sugar (protein)
30 grams of refined sugar (egg butter)

How TO MADE Almonds and marble

Steps 1 to 4

1. Separating the egg yolk

2. Start making egg yolk, add 5 eggs to 30 grams of fine sugar, spread gently with an egg beater, no need to send the egg yolk

3. Add 40 grams of sesame oil and 40 grams of clear water to stir evenly

4. Screening low-fat flour

Steps 5 to 8

5. Use the egg mixer.

6. The protein is beaten with an egg beater until it bubbles

7. Add the fine sugar three times until it is dry and frothy, i.e. lift the egg beater, and the protein can pull out a short, upright pointed corner.

8. Add 1/3 of the protein paste to the egg yolk and gently stir evenly from the bottom up with a rubber scraper

Steps 9 to 12

9. Then pour the mixture all the way into the protein paste and gently stir evenly from the bottom up.

10. Divide the mixed cake dough into small pieces

11. Sift into cocoa powder and stir evenly

12. Eight inches of cake brush layer with cooking oil, pour the raw cake paste and cocoa cake paste layer by layer into the cake mold, don't be too careful, just pour it!

Steps 13 to 16

13. Use your hands to shake the mold on the table, shake out the air bubbles inside, and sprinkle some almond slices on top to add flavor.

14. Put it in a preheated oven, 170 degrees, for about 50 minutes, and when the cake is done, it climbs high.

15. Remove the cake from the oven and immediately place it upside down on the cooling rack until it cools.

16. Remove the mold and turn it back over, sift some sugar powder over the almond slices.

Steps 17 to 20

17. It's nice to share, one layer at a time!

18. Here's a piece, sweet and soft.