No one doesn’t like to eat cake, even I, who don’t like sweets, sometimes get craving for it. Today's cake is a bit special, because it is not made in an oven, but in a pan. Are you curious? And the cakes made are no worse than those made in the oven. The resulting cake is soft, elastic and super delicious.

Name: Cocoa Baumkuchen

Seasoning: 100g low-gluten flour, 2 eggs, 10g cocoa powder, 1g baking powder, 120ml milk, 25g corn oil, 1g edible salt , 30g soft white sugar, 3 drops of lemon juice

Cooking process:

Step 1: Prepare the ingredients completely. Use a scale to weigh all the seasonings and ingredients that need to be weighed and separate them. Set aside.

Step 2: Take a clean glass bowl, pour 2 egg yolks into the bowl, pour the egg white into another bowl, pour 120 ml of milk, half a spoon of edible salt and 2 tablespoons corn oil. Mix them well with a hand mixer.

Step 3: Then sift 100g of weighed low-gluten flour, 10g of cocoa powder and 1g of baking powder through a special baking sieve and pour them into the egg liquid.

Step 4: Use a manual egg beater to stir them all evenly until they become a flowing liquid without any particles, and set aside for later use.

Step 5: Place 30 grams of sugar in a bowl with egg whites, and add 3 drops of lemon juice.

Step 6: Then use an electric egg beater to beat at high speed until you lift the egg beater and the egg whites are dripping and not easily deformed.

Step 7: Pour the whipped egg whites into the prepared batter, and then mix them evenly with a whisk.

Step 8: Prepare a flat-bottomed non-stick pan, pour an appropriate amount of batter, then turn the pan to spread the batter, and then turn on low heat.

Step 9: Wait until the surface of the batter is dry and many small holes appear, then you can take it out and place it on a plate. Follow this method to form all the batter into a cake shape. If it sticks to the pan, you can use a spatula to peel off one side, and then slowly tear it off without damaging its integrity.

Step 10: Take one piece first, use chopsticks to start rolling it up at one section, and when it reaches 2/3, put in another piece, then continue to roll it up, and so on with the other dough pieces. Roll up and divide them into several pieces if they are too thick.

Step 11: When the roll reaches the thickness you want, you can take out the chopsticks. Then roll the other ones.

Step 12: After rolling everything, let it cool and set, then cut it into small sections with a knife.

In this way, a cocoa Baumkuchen cake is ready. It can be made without an oven and is super delicious. No worse than baked in the oven.

Cooking tips:

1. The corn oil here can be replaced with butter.

2. Be sure to control the amount of ingredients.

3. Be sure to spread the batter before turning on the heat, so that it can be spread evenly.

4. Don’t make the egg cake too thick, otherwise it will be difficult to shape and easy to crack.