Cocoa Tangmian Cake

Adapted from Kitchen Tigress

Ingredients: 

145g egg white
1/8tsp cream of tartar
75g sugar

75g butter
55g flour
30g cocoa powder
30g milk
65g egg yolk
1tsp coffee extract
1/8 tsp salt

Melt butter. When it is completely melted and starting to foam, dump in the cocoa powder and flour. Whisk in.

Whisk in the milk, then the yolks one at a time. Add the coffee extract and salt with the last of the egg yolk.

Whip the egg whites with the cream of tartar and sugar until firm peaks.

Fold the egg whites in thirds into the cocoa batter.

Bake at 170C for about 30 minutes.

Notes: 
My cake rose, cracked, and then sank while cooling. I could not invert the cake in the pan to cool because it rose too high -- out of a fairly tall pan.

I might have done better to use a slightly larger pan because I increased all the ingredients a little.

Tasting Notes: 
The flavor is good, but the texture has much to be desired. Back to the drawing board.