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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 60 g bleached cake flour
- 80 g unsweetened cocoa powder (20% cocoa butter, preferably Dutch-processed)
- 210 g granulated white sugar
- 4 large eggs, separated (200g liquid contents)
- 80 g vegetable oil
- 80 g water (or coffee)
- 1/2 teaspoon table salt
Method
- Preheat oven to 325°F. Grease and line bottom of a 9"x2.5" round cake pan; do not line or grease sides. Cake may overflow in a 2"-tall pan.
- Reserve 60g sugar. Blend and sift the cake flour, cocoa powder, remaining sugar, and salt.
- Blend the egg yolks, vegetable oil, and water.
- Beat egg whites to soft peaks; gradually add reserved 60g sugar while beating to stiff peaks.
- Mix the flour mixture into the egg yolk mixture until smooth.
- Fold 1/4 to 1/3 of the beaten egg whites into the flour and egg yolk mixture.
- Fold the remaining egg whites into the flour and egg yolk mixture in two equal stages.
- Pour batter into pan and bake until center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
