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Ingredients
Scale
- 40 g all-purpose flour
- 80 g granulated sugar
- 20 g natural unsweetened cocoa powder
- 60 g milk (room temperature)
- 60 g vegetable oil
- 4 medium eggs (room temperature)
Instructions
- Separate egg yolks and whites into two bowls.
- Warm 60g of vegetable oil in the microwave.
- Sift together flour and cocoa powder, then add to the warm oil.
- Mix in milk and egg yolks, whisk until smooth.
- Beat egg whites with sugar until soft peaks form.
- Fold egg whites gently into the batter.
- Prepare a water bath and line the mold with parchment paper.
- Pour batter into the mold and bake at 150°C for 50 minutes.
- Cool completely on a wire rack before slicing.
Notes
Ensure all ingredients are at room temperature for the best mixing results.
Gently fold in the egg whites to maintain a light texture.
Use a thermometer to check the water bath temperature for even baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 180
- Sugar: 11
- Sodium: 80
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 4
- Cholesterol: 45