Preheat oven to 180 degrees C. Grease and flour a 25cm ring pan.
Cream copha and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond essences.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a ring pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in centre comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
I made two batches of this cake for my boys birthday cakes. I made it a couple of weeks before (just in case!!). It turned out beautifully, so I froze it until their birthdays. It was absolutely delicious, and I recieved alot of compliments!! It would probably have been easier to make if I wasn't trying to make two batches at once!! It makes quite a large cake too! - 18 Mar 2012