Ingredients

• 6 eggs
• A pinch of salt
• 300 g sugar
• 100 ml heavy whipping cream
• 200 g flour
• 1 tsp baking powder
• 1 tsp vanilla

Take 6 eggs and separate the whites from the yolk. Avoid getting any yolks. This will help us get a firm meringue. Start whipping the egg whites. Add salt and 150g of sugar. Whip until soft peaks are formed. At the same time, whip the yolks for a few minutes and gradually add the rest of the sugar. Once the mixture whitens, add the heavy cream. It’s ready when it doubles in volume.

For better results, sift the flour, vanilla, and baking powder on the yolk mixture first, then fold in the meringue. In the video, we sifted the flour at the end; that works, too! However, mix them together using a spatula in a down-up motion only a few times. Pour into prepared pan. We used a 20cm/ 8-inch baking tin. Bake in preheated oven for 30-40 minutes at 395F /200C.

Once you remove the cake from the oven, flip it upside down and let it cool. Only then remove it from the pan. If you aren’t using it immediately, cut it into layers, cover it with plastic food wrap, and refrigerate. Refrigerating will also give softness and moistness to the cake.

I assembled the cake using Swiss Meringue Buttercream and decorated it using ganache and fondant. Swiss buttercream is a great decorating option and gives your cake a silky and smooth touch. Come back on Tuesday for the recipe! As for the ganache, you can visit our recipe linked below.

Chocolate cake with pancakes and cream cheese

If you enjoyed the recipe, please let us know by leaving your feedback in the comments. Make sure to subscribe to our YouTube Channel to be up to date with our upcoming videos, and most importantly, join our Facebook group and share your results or any questions that you might have! Follow us on Facebook and  Instagram.