4 eggs, sugar 100g, salad oil 60ML, milk 60ML, low flour 180g, cocoa powder 20g, almond and a little powdered sugar (optional).

Exercise:

1. Mix the oil and milk, and stir with a manual whisk until the oil and milk are mixed. Mix the low powder and cocoa powder and sieve twice for later use.

2. Beat the eggs into the eggbeater, pour in the sugar, turn on the eggbeater, and switch to the fifth gear.

After 3 or 3 minutes, you can see that the whole egg liquid has been distributed.

4. Scrape the egg liquid with a scraper, and you can see that the egg liquid flows slowly in an inverted triangle. If it's an inverted triangle moving fast, you should use low gear to make up 1 min.

5. Pour the cocoa powder into the beaten egg liquid for 5 times, and gently stir it with a scraper like turning a book. It is best to stir by hand, which will be more uniform. Stir well every time before adding the next time.

6. You can add some almonds appropriately. If you don't like almond flavor, this step can be omitted.

7. Scrape a little cake liquid with a scraper, and you can see that the foam is rich, there are no big particles, no pores, and the flow rate is even.

8. Sprinkle a little low powder into the rose mold to prevent adhesion, and pour the cake liquid for 9 minutes.

9. Preheat the oven to 180, the bottom layer, 20 minutes, cool and demould, and decorate with icing.