Almond sponge cake, proper nut cake

Ingredients: 60g of almond flour, 60g of powdered sugar, 40g of low gluten flour, 2 whole eggs, 120g of egg white, 30g of granulated sugar, 20g of melted cream

Directions: 1: Sift the almond flour, powdered sugar, low gluten flour into a large basin. Slowly add the beaten eggs, mix well with a whisk and whisk until the portion is nearly doubled

2: Add egg whites in another basin, slowly add sugar and beat until hard frothy

3: Add Recipe 2 to Recipe 1, then add the melted cream and mix quickly with a rubber spatula. Do not let foam for hours while stirring

4: Pour into a baking sheet, level the surface and bake in a 230-degree oven for 10 minutes

5: Once baked, remove from the baking tray and let cool