「Konjac Cake」

Ingredients and amounts

• 3 eggs
• 50g erythritol
• 10g cocoa powder
• 10g konjac powder
• 1g cream of tartar

Step-by-step method

1. 1

   Step 1

   Preheat the oven to 350°F (150°C) to save time.

2. 2

   Step 2

   Take fresh eggs out of the refrigerator.

3. 3

   Step 3

   Prepare two dry containers: one for egg whites and one for egg yolks.

4. 4

   Step 4

   The egg white container can have slight moisture but no oil; the egg yolk container must be completely dry.

5. 5

   Step 5

   Separate the egg whites from the yolks by hand or using a separator.

6. 6

   Step 6

   Do not break the yolks during separation; no yolk should mix into the whites, or they won't whip properly. (White chalaza can be included.)

7. 7

   Step 7

   If whisking by hand, ensure the egg white container is no more than 1/8 full to avoid overflow.

8. 8

   Step 8

   Add 1g cream of tartar to the egg whites.

9. 9

   Step 9

   Beat the egg whites on high speed until large bubbles form, then add 50g erythritol.

10. 10

    Step 10

    Continue beating on medium-low speed until stiff peaks form (short, upright peaks when the whisk is lifted; the bowl can be inverted without the whites falling).

11. 11

    Step 11

    The egg whites are now properly whipped.

12. 12

    Step 12

    Keep the whisk close to the bottom of the bowl to prevent the top from being whipped while the bottom remains liquid.

13. 13

    Step 13

    Add the separated egg yolks to the whipped egg whites and mix on medium-low speed until combined.

14. 14

    Step 14

    Add 10g cocoa powder and 10g konjac powder to the egg mixture. First, fold with a knife to prevent powder from flying when using the mixer.

15. 15

    Step 15

    Folding technique:

16. 16

    Step 16

    Insert a spatula into the center of the bowl, scraping down to the bottom.

17. 17

    Step 17

    Drag the spatula toward the 8 o'clock position until it hits the bowl wall, then lift the batter up and return it to the center.

18. 18

    Step 18

    Simultaneously, rotate the bowl from 9 o'clock to 7 o'clock (about 60 degrees) with your left hand to complete one cycle.

19. 19

    Step 19

    Aim for about 2 folds per second.

20. 20

    Step 20

    This method is from 'Ms. Kojima's Cake Classroom.' In simple terms, fold like you're stir-frying.

21. 21

    Step 21

    After folding, mix briefly on low speed with the mixer until uniform.

22. 22

    Step 22

    Line a cake pan with parchment paper, fitting the bottom and sides.

23. 23

    Step 23

    Pour the batter into the pan, smooth the top with a knife, and tap the pan a few times to release large air bubbles.

24. 24

    Step 24

    Bake for 25 minutes.

25. 25

    Step 25

    Wear heat-resistant gloves and remove the cake from the oven.

26. 26

    Step 26

    (Optional) Drop the pan from a height to release hot steam.

27. 27

    Step 27

    Invert the pan and let the cake cool for 10 minutes.

28. 28

    Step 28

    Do not unmold the cake while still hot, as it may damage it.

29. 29

    Step 29

    Be careful of heat; wear heat-resistant gloves.

30. 30

    Step 30

    Unmold the cake and slice with a knife to serve.