1. Mix the oil with the milk, beat with the hand beater until the oil and milk are combined, and reserve. Mix low powder and cocoa powder, sift twice for standby.
2. Beat the eggs into the beating bowl, pour in the sugar, turn on the beater, adjust to the 5th gear, beat.
3. After 3 minutes, the whole egg has been removed.
4. Scrape the egg liquid with a scraper, and see that the egg liquid flows slowly in an inverted triangle. If it is inverted triangle and moves quickly, it is necessary to use a low gear to make up for another minute.
5. Pour the cocoa powder into the egg mixture for 5 times. Stir it gently like turning a book with a scraper. It's better to stir it by hand. It will be more even. You can add it after you mix it evenly every time.
6. You can add some almonds properly, do not like almond flavor, this step can be omitted.
7. Scrape a cake of liquid, you can see that the foam is rich, there are no large particles and no pores, and the flow speed is uniform.
8. Sprinkle a little low powder in the rose mold to prevent adhesion. Pour the cake liquid to 9 points.
9. Preheat oven 180, bottom layer, 20 minutes, cool and demould, then decorate with icing.