Konjac Cake

Ingredients

• ### Equipment
• Oven
• Electric hand mixer
• Metal cake mold (any shape)
• Baking paper
• Spatula (for folding and smoothing batter)
• Heatproof gloves
• [Optional] Egg separator
• ### Ingredients
• Eggs
• Erythritol
• Cocoa powder
• Konjac powder
• Cream of tartar

Steps

1. ### Preheat the Oven
2. Before preparing the batter, you can start preheating the oven to 350 ℉ (150 ℃) to save time.
3. ### Early Separation Steps
4. Take fresh eggs out of the refrigerator.
5. Prepare two containers and dry them, one for egg whites and one for yolks.
6. For the container holding the egg whites, a little water is acceptable, but **no oil whatsoever** can be present; the container for the yolks cannot have water droplets.
7. Separate the eggs into the two containers by beating them, either manually or using an egg separator.
8. During separation, ensure the yolks do not break and that **no yolk mixes into the egg whites**, otherwise, it will seriously affect the foaming (the white cord can enter the egg whites, it does not affect).
9. (Note: If not using a kitchen mixer, the vessel holding the egg whites is also the beating vessel. To avoid overflow, once you have added all the egg whites, do not exceed 1/8 of the container.
10. ### Whipping the Egg Whites
11. Add 1g of Cream of Tartar to the egg whites.
12. Set the mixer to high speed. Whip the egg whites until the state of *large coarse bubbles* is reached, then add 50g of Erythritol.
13. Switch the mixer to medium-low speed. Whip the egg whites until the *dry foam* state is reached (lift the whisk head and a small, upright sharp angle forms; invert the container, the egg white stands on it without falling).
14. At this point, the egg white whipping degree meets the requirements.
15. The mixer should be kept as close to the bottom of the vessel as possible to prevent layers from developing on top while the bottom remains liquid.
16. ### Mixing Other Ingredients
17. Add the separated yolks to the whipped egg whites and mix evenly on medium-low speed.
18. Add **10g Cocoa Powder** and **10g Konjac Powder** to the egg whites. Use a spatula to fold first, because if you use the mixer directly, the powder will fly.
19. The folding technique is:
20. Hold the spatula with the right hand, insert it into the bottom of the mixing bowl from the center.
21. Scrape towards the 8 o'clock direction until it hits the bowl wall, scoop up the batter, lift it up, then swoop it back into the center of the bowl.
22. Hold the mixing bowl with the left hand and rotate it from the 9 o'clock direction to the 7 o'clock direction, which is exactly a rotation of 60 degrees, completing one cycle.
23. The speed is about 2 times per second.
24. This method is from "Teacher Xiao Island's Cake Classroom". In plain terms, it is like stir-frying.
25. After folding, mix on low speed with the mixer.
26. ### Baking
27. Prepare the mold with baking paper, fitting it to the bottom and inner wall.
28. Pour the cake batter into the mold. Smooth it with a spatula and tap the mold a few times to remove large air bubbles.
29. Bake for 25 minutes.
30. After baking, wear heatproof gloves and take the cake out.
31. ### Cooling and Demolding
32. ([Optional]) Drop the mold from a height to shake out the hot air inside.
33. Invert the mold for 10 minutes to let the cake cool.
34. Demolding immediately while the cake is not yet cooled will damage it.
35. This step may be **hot**, so wear heatproof gloves.
36. Demold and serve with a knife.