(Melts in your mouth like a cloud!)
🌟 Why You’ll Love It
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Unbelievably tender (thanks to whipped eggs + baking powder)
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Rich chocolate-coffee flavor (not too sweet)
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No butter or oil—stays moist from the egg foam + milk
📝 Ingredients
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3 eggs, separated (room temp)
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A pinch of salt
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8g vanilla sugar (or 1 tsp vanilla extract)
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100ml warm milk
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1 tbsp instant coffee (dissolved in 1 tbsp hot water)
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180g cake flour (or all-purpose flour, sifted)
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20g unsweetened cocoa powder (sifted)
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15g baking powder (yes, 15g! Ensures ultra-fluffiness)
Optional Upgrade
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Chocolate glaze: Melt 100g dark chocolate + 50ml heavy cream.
👩🍳 Instructions
1️⃣ Prep: Preheat oven to 340°F (170°C). Line a 7-inch (18cm) round pan with parchment.
2️⃣ Whip egg whites: Beat whites + salt until stiff peaks form. Gradually add vanilla sugar.
3️⃣ Mix yolks + liquids: In another bowl, whisk yolks, milk, and coffee mixture.
4️⃣ Combine dry ingredients: Sift flour, cocoa, and baking powder together.
5️⃣ Fold gently:
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Add yolk mixture to dry ingredients. Mix lightly.
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Fold in egg whites 1/3 at a time (keep it airy!).
6️⃣ Bake: Pour into pan. Bake 25-30 mins (toothpick clean). Do NOT open the oven early!
7️⃣ Cool upside down: Prevents collapse. Dust with powdered sugar or add glaze.
💡 Pro Tips
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Use a scale: Precision matters for this delicate texture.
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Fold, don’t stir: Keeps the fluffiness intact.
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Serve same day: Best eaten fresh (stores well for 1 day airtight).
This cake is like eating a chocolate-coffee cloud!