Chocly Cake
This vintage handwritten recipe yields an exceptionally light chocolate sponge cake, distinct for its use of oil and stiffly beaten egg whites rather than butter. The result is an airy, moist crumb that captures the nostalgic simplicity of classic home baking.
Ingredients
- •1 cup almond flour
- •1 cup castor sugar
- •2 tblsp cocoa
- •2 tsp Baking Powder (B.P)(for dry mix)
- • salt(pinch/to taste)
- •1/2 cup oil
- •1/2 cup boiling water (H2O)
- •4 count egg yolks (beaten)(beaten)
- •4 count egg whites
- •1 tsp Baking Powder (B.P)(for egg whites)
Instructions
~15 min- 1
Preheat your oven to 200°C / 400°F. Grease and line two 8-inch (20cm) round cake tins with baking paper.
- 2
In a large mixing bowl, sift together the almond flour, castor sugar, cocoa, the first portion of Baking Powder (B.P) (for dry mix), and salt. Whisk gently to combine. (Note: Almond flour can sometimes clump, so whisking it well is helpful!)
(Note: Almond flour can sometimes clump, so whisking it well is helpful!)
- 3
Add the oil, boiling water (H2O), and beaten egg yolks (beaten) to the dry ingredients. Mix until the batter is smooth and well combined.
- 4
In a separate, clean, dry bowl, whisk the egg whites and the second portion of Baking Powder (B.P) (for egg whites) until stiff peaks form.
Ensure the bowl is clean and dry to achieve stiff peaks.
- 5
Gently fold the stiff egg white mixture into the chocolate batter using a spatula.
Do not overmix; you want to keep the air in the batter.
- 6
Divide the batter evenly between the two prepared tins. Bake for 15 minutes, or until a skewer inserted into the center comes out clean.
15 minutes