The Good Life France Magazine Winter 2017 | Page 108

Instructions:

Preheat the oven to 180°C and line a large baking sheet with parchment paper.

Beat the egg yolks with the sugar and vanilla until creamy and thick. In the meantime, whisk the egg whites (to which you’ve added a pinch of salt) until stiff. Now sift the flour and cocoa into the egg yolk mixture and fold in. You will notice that the mixture is thick and heavy. Add the egg whites in three batches. Do this gently so you don’t lose air. Spread the batter evenly over the baking sheet. The batter should measure approximately 33 x 27cm.

Bake for 12-15 minutes. Allow the cake to cool slightly on a wire rack. Lay another sheet of parchment paper on your work surface, flip the cake onto the paper and gently peel off the sheet it baked on.