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Another recipe from my Pastry Arts class.


  • 2 oz water
  • 8 oz eggs
  • 8 oz of powdered sugar (sifted)
  • 9 oz cake flour
  • 1 tsp baking soda
  • 1/2 cup cocoa powder
  • 1 cup oil
  • 10 oz egg whites
  • 3 oz sugar


  • Whisk together water, yolks and powdered sugar using the whisk attachment of a mixer until light and fluffy and pale in color. This will be at high speed.
  • Place wet mixture into a big bowl. Sift together the dry ingredients and fold about 1/2 of the dry into the yolk mixture.
  • As the batter begins to stiffen begin adding in oil and alternating with the remainder of the dry ingredients until even.
  • Whisk the whites until foamy and then add in the sugar and whip to firm but not stiff peaks.
  • Fold in the meringue to the batter and bake immediately. Roughly 40 minutes at 360. Will make one 10" cake, or two 8" cakes.

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