This recipe requires folding. Folding means cutting through the batter with a large rubber-type spatula to gently mix one ingredient into another, usually whipped egg whites or whipped cream. You have to be very careful when you do this or it will deflate the batter and you end up with something quite flat and uncake-like. If you are too timid though, and don't fold in the dry ingredients completely, you get big gross chunks of unsweetened cocoa powder, which, I know from experience, is not very enjoyable. Take the time and care and it really makes a delicious naturally leavened cake. And yes, it really does cook completely in 10-12 minutes!
When preparing a pan with parchment, you can spray the pan lightly with non-stick spray to make the parchment cling to the pan. Take care not to get any of the spray on the top side of the parchment as the cake needs the be able to hold on to the paper to bake correctly.
