Blue Prints For Playsets

Although this recipe comes from Wired New York, but the original recipe is Nigella .

Ingredients

flour
00 280 gr 280 gr sugar 1 vanilla
yeast
teaspoon baking soda 1 teaspoon cream of tartar 2 teaspoons

a pinch of salt 2 tablespoons unsweetened cocoa 5 eggs

peanut or corn oil 1 teaspoon vanilla extract 115 ml

water 235 ml

Procedure:

Preheat the oven to 160 ° C

Put the egg yolks with water, oil and vanilla and the Thermomix introduce the butterfly.

Fit for 5 minutes at speed 4. Temperature 37 ° C.
Remove the throttle and add the flour, sugar, baking powder, baking soda, and half a teaspoon of cream of tartar, salt, cocoa.
Stir for 2 minutes at speed 3.

For those who do not have the Thermomix: stir with the whisk or in food processor or with a wooden spoon the egg yolks with water, oil and vanilla.

gradually adding the flour, sugar, baking powder, baking soda, and half a teaspoon of cream of tartar, salt, cocoa and continue stirring until mixture is smooth and homogeneous.
Meanwhile, whisk the whites with half a teaspoon of cream of tartar.

Add the egg whites with movements from the top down to the compound earlier.

Pour into greased aluminum mold without .

oven to 160 ° C for 70 minutes in the lower the oven. Once cooked
flip on a bottle if you used the chiffon cake mold, or on a grill.