Egg whites: 200g (approximately 6 eggs)
High-gluten flour: 50g
Cocoa powder: 50g
Granulated sugar: 100g
Milk: 50ml
1. Mix the high-gluten flour and cocoa powder evenly.
2. Pour the egg whites and granulated sugar into a mixing bowl. Beat until 80% whipped, approximately to the consistency of a wet foam. When lifting the whisk, the tip of the egg white foam should droop and form a curved hook shape. (If using whole eggs, beat the whole eggs and sugar until they become a thick, paste-like consistency. Note: Do not merely dissolve the sugar into the eggs; use an electric mixer.) Avoid over-whipping.
3. Pour in the milk and gently fold with a spatula.
4. Sift the high-gluten flour and cocoa powder into the mixture.
5. Mix thoroughly using a folding motion.
6. The well-mixed batter should appear as shown.
7. Pour into the mold and gently smooth the surface.
8. Preheat the oven to 180°C. Bake on the middle-lower rack at 180°C with both top and bottom heat for 20 to 25 minutes. Invert the mold immediately while hot to release the cake.
9. Place on a wire rack to cool. Slice and serve. It is also perfectly acceptable to enjoy the cake warm without waiting for it to fully cool!
