INGREDIENTS

INSTRUCTIONS

One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered
and the bottom lined with a disk of parchment or wax paper
Set a rack at the middle level of the oven and preheat to 350 degrees.
Sift together the cake flour, cornstarch, and cocoa through a
fine-meshed strainer over a piece of waxed paper to break up any
lumps in the cocoa. Set sifted ingredients aside with the strainer.
Whisk together the eggs yolks, sugar, and salt in the bowl of an
electric mixer. Place the bowl over a pan of simmering water and
continue whisking gently until the mixture is lukewarm, about 100
degrees. This should take only a minute or two.
Whip with the electric mixer on high speed until the mixture is
cooled and increased in volume, about 3 to 4 minutes.
Remove bowl from mixer and sift in dry ingredients, in three additions
gently folding each third in with a rubber spatula. Pour the batter
into the prepared pan and spread the top even with a spatula.
Bake the layer about 30 minutes until it is well risen and the center
is firm to the touch.
If necessary, loosen the layer from the side of the pan with a small
knife or spatula and invert the cake onto a rack. Place another rack
on the cake and invert again. Remove the top rack, so that the layer
cools right side up, still on the paper.
Yield: 1 round layer, 9 inches in diameter by 2 inches deep
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW CL#9220
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”