Almond chocolate sponge cake
By VicentaLakin
The sponge cake is slightly different from traditional practice, but the resulting sponge cake is still very flexible and loose. With chocolate gill sauce and white almond tablets, she was also given a noble quality。
Recipe Recommendations
- milk fragrance
- roast
- an hour
- ordinary
Steps for Almond chocolate sponge cake
1
Six inches of insider paper in advance, and paper in the bottom, for later convenience
2
Milk, butter
3
Insulation and melting
4
When you're cold, add cocoa powder
5
Fully mixed and even to be used
6
Protein, yellow separation
7
Sugar ready
8
When you hit the protein with an electric omelet at a low speed, you drop half of the sugar, and you pass it at high speed
9
When you hit the thin, texture, add the rest of the sugar and keep it going
10
Sends near hard hair
11
Join the yolk and continue to pass more than a cent at high speed. Bell
12
It's a good shot; you can start the preheat oven, 170 degrees, 10 minutes, fire
13
Scan flour
14
Quick and easy to tumble evenly
15
Put it in cocoa paste
16
Mixed even
17
Falling into a mould with oil sheets, shaking a few times, blowing bubbles
18
In the preheated oven, lower and lower, up and down, 170 degrees and 40 minutes
19
Get out of the oven, put it on the hanger, tore away the oilpaper around and at the bottom, and hang it cold
20
When there's still some heat, you can turn around, face up, and use a blade to get to the top of the skin
21
Get the chocolate sauce and the almonds
22
We'll put on a chocolate chubby sauce
23
Put the almonds on the tablet and cover it up
24
Slice it and share it with your family