The mixer beats the egg yolks in a spiral motion, as the sugar is being added to the eggs. Due to the fat content of the egg yolks, the yolks are isolated from the egg whites to avoid the deflation in the rising of the whites. Two separate batters consisting of the egg whites which were whisked until it became frothy and the egg yolks were then mixed together with butter using a spatula in folding motion. After which a sifter was used to add the flour and the cocoa powder into the mixture while it was being whisked in the mixer. The oven was pre-heated to a temperature of 175F.The combined batter was then poured into a buttered spring-form pan which had been smoothly brushed with butter to avoid having the batter stick to the pan. The batter slowly started to solidify and rise higher. The point at which the cake starts to become golden in color is the sign to get the cake out of oven, since it is completely baked. Alongside, the juice of the cherries was being drained and the whipped cream was mixed with the vanilla sugar to form the blobs on the surface of the cake. The chocolate was separately being melted to get the icing ready. The melted chocolate was allowed to cool down and then started the process of assembling the cake. The Process:
The success of the cake depends on the measurements used for the ingredients. The measurements needed should be taken carefully to prevent flaws in the outcome of the cake. If for any reason there is a mistake in the measurement of one or more of the ingredients, this may result in batter being too parched or too soggy. In which case, the batter will not be able to bake properly. The perfect outcome of the sponge of the cake depends on the uniformity and width of the batter, which will only be precise if the ingredients are perfectly measured. It is preferable to melt the butter first and then pour the egg mixture into the pan because it becomes easier for the baker to smoothly fold the mixture with the other...
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