Step by step
All the ingredients are prepared for the recipe - I measured all the ingredients, I divided the sugar into 2 small bowls of 150g each. The flour is mixed with the baking powder.
Boiling water is added to the cocoa and with a fork or spoon mix well so that they are no longer lumpy.
Separate the egg whites from the yolks - in 2 larger bowls.
Whisk the egg whites - when they harden a little, add 150g of sugar in half. It has to be harder foam, like meringues.
Beat the yolks with 150g of sugar. Add a little oil to incorporate completely.
Then incorporate the cocoa composition, slightly cooled.
And the last one is flour and baking powder - mix well with a whisk or mixer so that they are not lumpy.
Add this composition to the beaten egg whites - or add them in about 2-3 rounds - and mix slowly with movements from top to bottom, so that the egg whites do not deflate.
Pour the dough into a round shape 28 cm in diameter, spread with baking paper, or greased with butter and lined with flour. Gently (2-3 times) shake the table tray, to even out the dough and to get the air bubbles to the surface.
Put the tray in the oven at 180 degrees, the average temperature - leave it for about 40 minutes - until it passes the toothpick test - see in the picture, to be clean.
After it has cooled down a bit, take it out of the pan and let it cool completely.
Before decorating, if it has formed a cocoon on top, cut it carefully with a thin knife - to have the cake evenly.
And here is a picture of him in section, cut, ready for assembly.
This is how it looks with the bottom up - I prefer this to be the part that comes on top, it is perfectly smooth and comfortable for decoration.
(1pandispan 28 cm in diameter)