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
Preparation
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 ¼ to ⅓ 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.
