Black Tea Cake

For the black tea cake, separate eggs. Beat egg whites until stiff and chill. Preheat oven.

Cream sugar with yolks until fluffy. Gradually add oil and continue to beat until fluffy. Fold in nuts. Gradually add tea.

Mix cocoa, baking powder and flour, sift and fold in. Finally, fold in the snow.

Bake the black tea cake at 160°C for about 30 minutes.

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