Preparation of the cake:
Preheat the oven:
Preheat your oven to 160 °C (320 °F).
Butter and shirt a 20 x 20 cm (8 x 8 inches) pastry mold of sulfurized paper.
Mix the dry ingredients:
In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt. Make a reservation.
Preparing the egg whites:
In a large bowl, beat the egg whites until they form soft spikes. Gradually add the 100g of granulated sugar, beating until firm peaks form. Make a reservation.
Prepare the wet ingredients:
In another bowl, whisk together the egg yolks and 50 g of granulated sugar until the mixture is pale and thick.
Add the vegetable oil, milk and vanilla extract and whisk until everything is well combined.
Combine wet and dry ingredients:
Gently incorporate the dry ingredients into the egg yolk mixture until just combined. Make sure you don’t mix it too much.
Insert the egg whites:
Gently insert one third of the beaten egg whites into the batter to lighten it up. Then place the remaining egg whites until they are completely incorporated and the batter is smooth.
Baking the cake:
Pour the batter into the prepared mold and spread it evenly.
Bake in a preheated oven for 35 to 40 minutes, or until a toothpaste inserted in the center comes out clean.
Let cake cool in the mold for 10 minutes, then transfer to a grill to cool completely.
Preparing the whipped cream
Toppings :
Continued on the next page
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This is my favorite soup to drink, esp when it’s cold out! Always hits the spot!
