Delicate and moist, very delicious!
Very spongy!
For detailed recipes, please see the video description below
Put water in a pot and boil
Pour boiling water into the chocolate powder and mix well, let cool and set aside
Separate the egg white and egg yolk of 6 eggs and put them in different containers
Sift cake flour and baking powder together
Put the oil in the egg yolk and mix well
Poured 250g sugar into egg yolk
Pour in cooled chocolate paste and mix well
Add 2tsp vanilla extract
Put in half of the flour
Stir gently back and forth here to prevent the flour from elasticizing
Add remaining flour
Stir gently until smooth
Put all the egg whites (10 egg whites in total) into the mixing bowl
Beat the egg whites at medium-high speed until coarse bubbles form, add Cream Tartar or lemon juice
Sprinkle 50g sugar into the egg whites in 3 times, avoid the sugar from sinking
Clean up the egg whites from the bowl side and bottom
Continue to add the remaining sugar
Check hardness of the egg white foam
Beat until stiff peaks form when the beater is raised slowly
Add 1/3 beaten egg whites and mix well
Gently fold from the bottom to top to avoid defoaming
Continue mixing in 1/3 egg whites
Pour the mixed egg yolk paste into the egg whites bowl, mix until just blended
This will make the yolk paste and egg whites more evenly mixed
And prevent the yolk paste from sticking to the bottom of the bowl
The stirring action should be gentle to prevent defoaming
Do not grease the cake mold
Use a knife to eliminate large bubbles in cake paste
Vibration mold eliminates large bubbles
Use a bamboo stick to check if it is fully baked
Cool it upside down after taking out the oven
Demold after cooling down
The chimney-type cake mold is heated more evenly, and easier to bake cake successfully
Successfully baked cake is spongy