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Ingredients
- 1/3 c. Cake flour
- 1/3 c. Cornstarch
- 1/4 c. Alkalized, (Dutch process) cocoa pwdr
- 3 lrg Large eggs plus 3 large egg yolks
- 3/4 c. Sugar
- 1 pch Salt
Directions
- One 9 by 2-inch round layer pan, or possibly a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or possibly wax paper
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.
- Whisk together the Large eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently till the mix is lukewarm, about 100 degrees. This should take only a minute or possibly two.
- Whip with the electric mixer on high speed till the mix is cooled and increased in volume, about 3 to 4 min.
- Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.
- Bake the layer about 30 min till it is well risen and the center is hard to the touch.
- If necessary, loosen the layer from the side of the pan with a small knife or possibly spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so which the layer cools right side up, still on the paper.
- Yield: 1 round layer, 9 inches in diameter by 2 inches deep
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 238g | |
| Calories 908 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Potassium 52mg | 1% |
| Total Carbs 224.55g | 60% |
| Dietary Fiber 1.2g | 4% |
| Sugars 150.01g | 100% |
| Protein 3.86g | 6% |
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