Ingredients
- maida /all purpose flour - 70 g ( 7 tbs *)
- cocoa powder - 30 g ( 5 tbs )
- large eggs - 5
- sugar -75 g (5 tbs )
- warm milk - 120 g ( 1/2 cup )
- oil - 75 g ( 5 tbs )
- cinnamon powder - 1/2 tsp
- vanilla essence - 1 tsp
- vinegar - 10 ml ( 2 tsp *)
- separate* whites and yolks of the eggs
- in a bowl mix together milk, oil, flour, cocoa powder, egg yolks, cinnamon powder and vanilla; keep this aside
- add vinegar into the egg whites
- beat this on medium speed until frothy
- now add the sugar in batches
- stop beating just before it reach the stiff peak stage. At this stage the tip of the meringue will be curved.
- add 1/3 of the meringue into the flour - vanilla mixture and mix gently
- now add this to rest of the meringue and fold gently until combined well
- once ready pour the batter into a 7X4 inch round tin. No need to grease the tin.
- swirl with a tooth pick, in order to remove big air bubbles if any
- cover the top with aluminum foil to prevent cracks
- place this into a big tray and pour hot water in it; This method ensures steady rising of the cake without any cracks
- bake in a preheated oven at 140 degree Celsius for 90 minutes; as we give water bath the baking time will be more.
- during the last 20 minutes of baking , remove the foil.
- once ready take out of the oven and bang 2-3 times to prevent deflation* of the cake
- let the cake cool in the tin itself, upside down; this is to prevent deflation of the cake
- once the cake is cool enough remove from the tin
- slice the cake and enjoy
- this cake is very light and soft
- tbs - table spoons (15 ml )
- tsp - teaspoon ( 5 ml )
- when you separate the eggs no egg yolks fall into the whites; if there is a tiny bit of yolk or any other fat content, the egg whites will not froth properly.
- if inside of the cake is not cooked thoroughly, it will deflate when it is out of the oven and the cake will not be soft.
