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I had 4 egg whites residuals sitting in my fridge for quite some time now. Finally I got tired of looking at it every time I opened my fridge, so this was what I made out of it. Typically this cake takes 4-6 whole eggs, but I only used 2 whole eggs plus the 4 egg whites leftovers. The cake turned out delicious with good amount of chocolate flavor. One thing though: after the cake cools down, the top of the cake starts to stick– to plastic wrap, to little fingers touching it… and leaving the top with ugly patches everywhere!! Why??? Can anyone help me here?…

Chocolate Sheet Cake

Chocolate Sheet Cake

Chocolate Sheet Cake (makes 1 sheet cake 9″ x 13″)

Ingredients:

Egg yolk mixture:
2 egg yolks
4 tbsp sugar
5 tbsp unsalted butter– melted and cooled
4 tbsp milk
1/4 tsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup cake flour

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
3 tbsp sugar

Method:

  1. Preheat oven to 325 degree. Line a rectangle 9″x13″x2″ cake pan with parchment paper. Combine cocoa powder and cake flour.
  2. In a big bowl, beat egg yolks and sugar with a ballon whisk until sugar dissolves and the mixture turns fluffy and pale color.
  3. To the yolk mixture mixture, add in melted butter, milk, vanilla extract and salt. Mix well with the ballon whisk.
  4. Sift flour mixture over the yolk mixture in 3 batches, mix well after each addition.
  5. In a stand mixing bowl, whip egg whites and cream of tartar until frothy, gradually add in sugar, one tbsp at a time. Continue whipping on high speed for 1-2 minutes. Scrapping down sugar on the side of the bowl with a spatula. Turn down to medium low speed and whipped until peak forms.
  6. Add 1/3 of whipped egg whites to e yolk mixture, whisk to mix well. Then gently fold in remaining egg whites in 2 batches.
  7. Pour cake batter to the cake pan, smooth the top. Bake at preheated oven for 20 minutes. Cool the cake in parchment paper on the rack.

Regina’s Note:

  • I noticed after the cake cools, the beautiful top gets stickier and stickier. Why?
  • This cake can be rolled up and becomes a chocolate swiss roll. I didn’t want to deal with whipping the cream for the filling, and my kids totally didn’t mind it at all!

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