Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- 9-inch springform pan
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, using an electric mixer.
4. Add the egg yolks one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract, and mix until well combined.
6. In a small mixing bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter using a rubber spatula.
8. Fold in the chocolate chips.
9. Pour the batter into the prepared springform pan and smooth the top with a spatula.
10. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
11. Remove from the oven and let cool in the pan for 10 minutes.
12. Remove the cake from the pan and let cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Fat: 19g
Carbohydrates: 48g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Dark chocolate chips can be substituted for semisweet chocolate chips.
- Margarine can be substituted for butter.
Variations:
- Add chopped nuts or dried fruit to the batter.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add a tablespoon of instant coffee powder to the batter for a mocha flavor.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Don't overmix the batter after adding the egg whites to avoid deflating them.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top with whipped cream and fresh berries.
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cake is too dense, make sure the egg whites were beaten to stiff peaks and not overmixed into the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Foam cakes originated in the 18th century and were made with whipped egg whites to create a light and airy texture.
Flavor profiles:
The cake has a sweet and buttery flavor with bursts of chocolate chips in every bite.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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