Ethnicity:American Food Type:Cakes Preparation Time:30 Servings:n/a Author: james ghanem EmailIngredients:
1 1/2 cups (300 grams) white sugar
1 cup (140 grams) all-purpose flour
3/4 cup (63 grams) unsweetened cocoa (I use Droste)
2 teaspoons (10 grams) baking powder
1 teaspoon (5 grams) baking soda
1/4 teaspoon salt
4 large eggs, separated
2 large egg whites
3/4 cup vegetable oil
1/2 cup water
1 teaspoon (4 grams) pure vanilla extract
Steps:
Position rack in center of oven and preheat to 350 degrees.
Spray a 9 inch round cake pan with Bakers Joy (no stick spray that has vegetable oil and flour in it).
Alternatively, you can butter your pan and then dust with flour, tapping out any excess flour.
Sift together 1 cup (200 grams) sugar, flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a bowl of your electric mixer with paddle attachment, beat the egg yolks at high speed.
Turn speed to low and pour in the oil, water, and vanilla.
Gradually add the dry ingredients, and when almost incorporated, turn speed to medium, and beat until well combined.
In another bowl, whip the 6 egg whites until soft peaks form.
Start on medium speed and increase speed as peaks begin to form.
Gradually pour in the remaining l/2 cup (100 grams) white sugar and whip until whites are shiny and firm but not stiff.
With a large rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
Scrape into the prepared pan (fill to about 3/4 full - I find I have leftover batter that can be made into cupcakes) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes.
Cool on a rack.
To remove, run a sharp knife around the inside of the pan to loosen cake.
Invert onto rack.
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