1. Separate the egg whites and yolks
2. Start making egg yolk paste, add 5 egg yolks to 30 grams of caster sugar, gently beat with a whisk, no need to beat the egg yolks
3. Add 40 grams of salad oil and 40 grams of water and stir well
4. Sift in low-gluten flour
5. Mix well with a whisk and set aside
6. Beat the egg whites with a whisk until foaming
7. Add the fine sugar in three times and beat until it is dry and foamy, that is, lift up the whisk, and the egg white can pull out a short, upright sharp corner.
8. Add 1/3 of the egg white paste to the egg yolk paste, use a rubber spatula to gently stir up from the bottom to mix evenly
9. Then pour all the mixed batter into the egg white batter and gently stir up from the bottom to mix evenly
10. Divide the mixed cake batter into small parts
11. Sift in the cocoa powder and stir evenly
12. Brush the eight-inch cake mold with cooking oil, pour the original cake batter and cocoa-flavored cake batter into the cake mold in layers without being too deliberate, just pour it!
13. Hold the mold with your hand and shake it hard on the table a few times to shake out the large bubbles inside, and sprinkle some almond slices on it to increase the flavor
14. Put it in the preheated oven, 170 degrees, about 50 minutes, the cake climbs up when it is baked
15. Take the cake out of the oven and immediately place it upside down on the cooling rack until it cools
16. Unmold and pour it back, sift some powdered sugar on top of the almond slices.
17. Cut into pieces and share, layer by layer is pretty good!
18. Let's have a piece, it's fragrant and soft
