6 large egg whites, stiffly beaten
6 tablespoons of cornstarch
6 tablespoons of all-purpose flour
2 tablespoons of unsweetened cocoa powder
2 cups of heavy cream
6 tablespoons of cornstarch
6 large egg whites, stiffly beaten
6 tablespoons of cornstarch
6 tablespoons of all-purpose flour
2 tablespoons of unsweetened cocoa powder
2 cups of heavy cream
6 tablespoons of cornstarch
Beat the egg whites until stiff and firm
Add the yolks one at a time, beating well after each addition
Gradually add the cornstarch, beating constantly
Add the flour and cocoa powder, mixing well
Pour the batter into a 40x28cm baking dish greased and lined with parchment paper
Bake in a preheated oven (200°C) for 25 minutes or until a toothpick inserted comes out clean
Let it cool completely, then loosen the sides and flip the mixture onto a clean cotton cloth dusted with cornstarch
Remove the parchment paper
Wrap the dough in the cloth and let it cool
Unwrap, fill with whipped cream mixed with cornstarch, and rewrap until ready to serve
Yield: 20 portions.
