Never had such a delicious cake! Very fluffy and moist! Hurricane Cake
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65 ml (5 tablespoons) milk
50 ml (4 tablespoons) cooking oil
Mix well
75 grams (0.6 cups) of cake flour
Sift and add
Mix well
5 eggs, separate egg whites and yolks
5 egg yolks added to the batter
Mix well
10 grams (4 teaspoons) cocoa powder
15 ml (1 tablespoon) water
Mix well
Add a few drops of lemon juice to 5 egg whites
Whip first on medium-high speed
Add 1/3 of the sugar when large fish-eye bubbles appear, for a total of 65 grams (5 tablespoons) of sugar
Continue to whip on medium-high speed, adding 1/3 of the sugar when small fisheye bubbles appear
Continue to whip on medium-high speed and add the remaining 1/3 of the sugar when the texture becomes visible
Turn to medium-low speed and whip until soft peaks form
Take 1/3 of the meringue and add it to the batter
Mix well
Pour into the remaining meringue
Mix well
Take about 170 grams of cake batter
Add cocoa batter
Mix well
Cake pan size 18 cm/7''
Pour the original cake batter first
Then pour the chocolate cake batter on top
Use a spatula to draw lines along the edge of the baking pan
Bake in preheated oven on lower middle shelf at 150°C (300°F) for 50 minutes
Take out of the oven, shake out the heat and invert to cool
Let cool and then unmold
What a beautiful cake, cut it and enjoy!
Never had such a delicious cake! Very fluffy and moist!
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