Eggs: 5 (approximately 250g)
Cake flour: 85g
Appropriate amount
1. Separate the egg whites from the yolks. 2. Begin making the egg yolk batter. Add 30 grams of fine granulated sugar to 5 egg yolks, and gently whisk with an egg beater until combined. Do not over-beat. 3. Add 40 grams of salad oil and 40 grams of water, and mix until uniform. 4. Sift in the low-gluten flour. 5. Use the egg beater to mix until smooth, then set aside. 6. Use the egg beater to whisk the egg whites until foamy. 7. Add fine granulated sugar in three separate additions, whisking until stiff peaks form. This is achieved when lifting the beater creates a short, straight, and upright peak. 8. Add one-third of the meringue to the egg yolk batter. Gently fold together using a rubber spatula, lifting from the bottom upwards until uniform. 9. Pour the combined batter back into the remaining meringue. Gently fold together from the bottom upwards until fully incorporated.10. Separate a small portion of the mixed cake batter.
11. Sift in cocoa powder and fold until evenly combined. 12. Brush an 8-inch cake pan with a layer of cooking oil. Pour the plain batter and cocoa batter into the pan in layers, but there’s no need to be too precise—simply pour them in. 13. Hold the pan and firmly tap it on the counter several times to release large air bubbles inside. Sprinkle some almond slices on top for added flavor. 14. Place the pan into the preheated oven and bake at 170°C for about 50 minutes. The cake will rise during baking. 15. Remove the cake from the oven and immediately invert it onto a cooling rack until completely cooled. 16. Unmold the cake and turn it right side up. Sift some powdered sugar over the almond slices. 17. Slice and share. The layered pattern looks quite attractive! 18. Enjoy a piece—it’s fragrant and soft.
