Light Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: makes 18
  • 4 large eggs
  • 1 tsp vanilla extract
  • 6 tbsp caster sugar (80g)
  • 4 tbsp cake flour/plain flour + 1 tbsp Hershey's cocoa powder = total 40g, sifted
  1. In mixing bowl, add eggs, vanilla extract and sugar together. Then beat mixture at high speed for about 15 minutes till thick and fluffy.
  2. Sift the flours the second time in 2 batches to the egg mixture until combined at low speed. Then use a rubber spatula to fold well the batter.
  3. Scoop batter into muffin pan lined with cupcake cases to almost full and gently tap the muffin pan to release air bubbles. Bake in preheated at 180 deg C for about 30 minutes.
  4. Drop the muffin pan onto table top a few times once it is out of the oven to release hot air (this is to prevent the cakes from too much shrinking). Leave muffins to cool before consuming.recipe adapted from here with slight adjustments
Recipe by Anncoo Journal at