Not a very beautiful cake but it has a moist and velvety texture :)
Baked: one 6" round cake
Ingredients
All ingredients in room temperatureUsing 55g Omega 3+6 eggs
40g unsalted butter
60g top/cake flour
30g milk
3 egg yolks
5g golden syrup/honey
1/2 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
45g fine sugar
5g cocoa powder
8g hot water
Add top/cake flour to the warm butter, and mix using a spatula into a smooth paste.
Pour in the milk and mix well.
Add in the egg yolks, one at a time, and blend well.
Add in the fine sugar in a few batches, continue to beat till almost reaching stiff peak stage. Gradually reduce the speed of the electric mixer while approaching the stiff peak.
5. Transfer about 1/4 of the meringue to mix with the butter batter from Step 3.
Pour the batter back to mix with the meringue.
6. Transfer about 1 small bowl of batter, about 50 to 60g, to mix with the cocoa paste from Step 2.
You have to do this step 6 and 7 fast to prevent the air bubbles in the butter batter from collapsing. You can also mix both batters into a marble pattern without baking the cocoa layer.
7. Pour the cocoa batter into the prepared cake pan.
Heat the cocoa batter in a preheated oven at 160°C for about 5 minutes at middle rack. Using only the upper heating element.
Pour remaining butter batter over the cocoa layer.
Bang the cake pan a few times to get rid of trapped air bubbles.
Pour hot water to the 20cm square pan to about 1 cm in depth. Place the round cake pan into the square pan.
8. Bake in a pre-heated oven, at the lower rack, set at 170°C with only the upper heating element. Bake for about 30 minutes.
After 30 minutes, reduce the oven temperature to 150°C with both the upper and lower heating elements. Bake for about 25 minutes.
End of baking
9. Transfer the cake out of the oven.
Drop the cake with the pan, at a height of about 10cm, onto a kitchen towel. This helps to minimize the cake from over-shrinking during cooling down period.
Let the cake cool down for about 20 minutes at room temperature.
Jiggle the pan to dislodge the cake.
Let the cake dry in the warm oven for about 15 to 20 minutes. This step is optional.
Let the cake cool down to room temperature.
Cut and enjoy it cold or warm 😋
1/8 tsp cream of tartar
45g fine sugar
5g cocoa powder
8g hot water
Directions
1. Line an 6x3" round cake pan with parchment paper at the base, without coating the wall.
Line a square wire grid in a 20cm square pan for steam-baking later. Set aside.
2. Mix cocoa powder with hot water into a smooth paste. Cover and set aside.
3. Heat unsalted butter to about 65 to 70°C, or till some bubbles can be seen at the bottom of the stainless steel bowl.
Add top/cake flour to the warm butter, and mix using a spatula into a smooth paste.
Pour in the milk and mix well.
Add in the egg yolks, one at a time, and blend well.
Add 5g golden syrup and 1/2 tsp vanilla extract to the batter.
4. Hold egg whites in a dry and grease-free stainless steel mixing bowl. Beat egg white at high speed till frothy, then add 1/8 tsp of cream of tartar to it.
Add in the fine sugar in a few batches, continue to beat till almost reaching stiff peak stage. Gradually reduce the speed of the electric mixer while approaching the stiff peak.
Pour the batter back to mix with the meringue.
6. Transfer about 1 small bowl of batter, about 50 to 60g, to mix with the cocoa paste from Step 2.
You have to do this step 6 and 7 fast to prevent the air bubbles in the butter batter from collapsing. You can also mix both batters into a marble pattern without baking the cocoa layer.
7. Pour the cocoa batter into the prepared cake pan.
Heat the cocoa batter in a preheated oven at 160°C for about 5 minutes at middle rack. Using only the upper heating element.
Pour remaining butter batter over the cocoa layer.
Bang the cake pan a few times to get rid of trapped air bubbles.
Pour hot water to the 20cm square pan to about 1 cm in depth. Place the round cake pan into the square pan.
8. Bake in a pre-heated oven, at the lower rack, set at 170°C with only the upper heating element. Bake for about 30 minutes.
After 30 minutes, reduce the oven temperature to 150°C with both the upper and lower heating elements. Bake for about 25 minutes.
9. Transfer the cake out of the oven.
Drop the cake with the pan, at a height of about 10cm, onto a kitchen towel. This helps to minimize the cake from over-shrinking during cooling down period.
Let the cake cool down for about 20 minutes at room temperature.
Jiggle the pan to dislodge the cake.
Let the cake dry in the warm oven for about 15 to 20 minutes. This step is optional.
Let the cake cool down to room temperature.
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