# How to Make Konjac Cake

Konjac cake is a low-calorie dessert. The cake itself is gluten-free and uses zero-calorie sweeteners instead of white sugar, making it ideal for those on a fat-loss diet. Including baking time, it generally takes about **0.5 hours** to complete.

Estimated Cooking Difficulty: ★★★★

## Essential Ingredients and Tools

### Tools

* Oven
* Electric hand mixer
* Metal cake pan (any shape)
* Baking paper
* Spatula (for folding and smoothing the batter)
* Heat-resistant gloves
* [Optional] Egg separator

### Ingredients

* Eggs
* Erythritol
* Cocoa powder
* Konjac flour
* Cream of tartar

## Measurements

Per serving (9.25 × 5 × 1 inches):

* 3 eggs
* 50g Erythritol
* 10g Cocoa powder
* 10g Konjac flour
* 1g Cream of tartar

## Instructions

### Preheat the Oven

* Start preheating the oven to 350 ℉ (150 ℃) before preparing the batter to save time.

### Initial Separation Steps

* Take fresh eggs out of the refrigerator.
* Prepare two clean, dry containers to hold the egg whites and yolks separately.
* The container for egg whites can have slight moisture but **must be completely free of oil**; the container for egg yolks must not have any water droplets.
* Crack the eggs and separate the whites from the yolks into the two containers using your hands or an egg separator.
* Ensure the yolks do not break, and **no yolk should mix into the egg whites**, as this will severely hinder whipping. (Small white chalazae strands are fine to enter the whites and do not affect the process.)
* (Note: If not using a stand mixer, the container holding the egg whites will also be used for whipping. To prevent overflow, ensure the volume does not exceed **1/8** of the container's capacity after adding all the egg whites.)

### Whipping the Egg Whites

* Add 1g of cream of tartar to the egg whites.
* Whip on high speed until the mixture reaches a *coarse bubbly state*, then add 50g of erythritol.
* Reduce the mixer to medium-low speed and whip until the egg whites reach a *stiff peak state* (when the mixer head is lifted, short, upright peaks form; when the container is inverted, the whites should stick to the container and not fall out).
* At this point, the egg whites are whipped to the required consistency.
  * Keep the mixer head close to the bottom of the container to prevent a situation where the top layer is whipped but the bottom remains liquid.

### Mixing Other Ingredients

* Add the separated egg yolks to the whipped egg whites and mix evenly with an electric mixer at low to medium speed.
* Add **10g cocoa powder** and **10g konjac flour** to the egg whites. First, fold them in gently with a spatula because using an electric mixer directly may cause the powder to splash.
* The folding technique is as follows:
  * Hold the spatula with your right hand and insert it from the center of the mixing bowl to the bottom of the batter.
  * Scrape towards the 8 o'clock direction until you hit the side of the bowl. Gently lift the batter into the air, then move it back to the center of the bowl to release it.
  * Hold the mixing bowl with your left hand and rotate it from the 9 o'clock position to the 7 o'clock position. This completes one cycle with a rotation of 60 degrees.
  * The speed should be approximately 2 strokes per second.
  * This method is from *Kojima Sensei's Cake Class*. In layman's terms, it is like stir-frying vegetables.
* After folding, mix evenly with an electric mixer at low speed.

### Baking

* Line the mold with parchment paper, ensuring it fits snugly against the bottom and inner walls.
* Pour the cake batter into the mold, smooth the top with a spatula, and then tap the mold a few times to remove large air bubbles.
* Bake for 25 minutes.
* Once baked, remove the mold using heat-resistant gloves.

### Cooling and Unmolding

* (Optional) Drop the mold from a height to release trapped steam.
* Invert the mold for 10 minutes to allow the cake to cool.
  * Unmolding the cake immediately before it has cooled may damage it.
  * This step may be **hot**, so be sure to wear heat-resistant gloves.
* Unmold the cake, slice it with a spatula, and serve.

## Additional Information

* This recipe is primarily based on the video [Keto Konjac Chocolate Cake｜生酮蛋糕](https://youtu.be/gzXlOrGI54U).
* The process for whipping egg whites and other steps is heavily inspired by the [Chiffon Cake](../戚风蛋糕/戚风蛋糕.md) preparation method.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.