A: 4 large egg yolks
135g water (or milk)
135g plain flour
15g cocoa powder
80g melted butter (salted)/ 80g vegetable oil
1 tsp baking powder
B: 4 large egg whites
1/8 tsp cream of tartar
For (A) – Sift flour, cocoa powder and baking powder together. In a large bowl, beat together yolks, water, sugar, melted butter (oil) then add in the flour mixture and mix until smooth.
For (B) – Beat eggwhites until frothy before adding the cream of tartar. Beat until foamy then proceed to add sugar gradually and beat until stiff peaks.
Add 1/3 portion into the yolk batter to lighten, using a hand whisk. Repeat with another 1/3 portion and finally the last portion, mix for a while with the handwhisk before switching to spatula to scoop from bottom and fold up until batter is fully incorporated. Pour into a bottom lined ungreased 8″ round pan and baked at 145C for 65 minutes or until cooked.