Vanilla flavored cake with chocolate decorations

Name: Vanilla flavored cake with chocolate decorations - Dimitrina N.
Ingredients: For 2 cakes in regular pans: 8 eggs; 250 g sugar; 200 ml oil; 400 g flour; 1 pinch of salt; 3 packets of vanilla sugar; 2 teaspoons of vanilla essence.

Dessert - Vanilla flavored cake with chocolate decorations by Dimitrina N. - Recipia

Often, when I have a few extra eggs or feel the need for something simple and quick to make, I turn to the classic vanilla cake. I've tried various versions, but I always come back to this recipe when I crave a fluffy snack, this time adding chocolate decorations for a crunchy texture. If you have the ingredients on hand, preparation doesn’t take long, and the result is a cake that holds up well the next day. Quick Info Total time: approximately 60 minutes Preparation time: 20 minutes Baking time: 35-40 minutes Servings: 2 cakes in standard pans Difficulty: easy to medium Type: homemade dessert, suitable for breakfast or snack Ingredients 8 eggs 250 g sugar 200 ml oil 400 g flour 1 pinch of salt 3 packets of vanilla sugar 2 teaspoons of vanilla essence Optional: chocolate decorations to sprinkle between layers (not plain chocolate, as it will melt during baking) Preparation method 1. Separate the egg whites from the yolks into two bowls. Sprinkle a pinch of salt over each. Finely ground regular sugar using a coffee grinder will help it dissolve faster in the mixture, but you can use regular sugar directly if you don’t have time to grind. 2. Beat the egg whites with a mixer on high speed until you get a consistent foam. Start adding the sugar gradually, including the vanilla sugar, and continue mixing until the foam becomes shiny and firm. If you see that it doesn't stiffen enough, you can add a little baking powder, but usually, it’s not necessary if you mix well. 3. Gradually incorporate the yolks, mixing on low speed so as not to deflate the egg whites. Then add the oil gradually and the 2 teaspoons of vanilla essence. Mix briefly to combine. 4. Finally, gradually incorporate the flour with a spatula or on low speed, so the mixture doesn’t deflate. The batter should remain airy. 5. Prepare the cake pans: either grease them with oil and sprinkle a little flour, or line them with baking paper. If you want the crunchy texture from the chocolate decorations, put a thin layer of batter in the pan, sprinkle the decorations, then continue with the remaining batter and possibly another layer of decorations. 6. Bake the cakes in a preheated oven at 180°C for 35-40 minutes. Check at the end with a toothpick: if it comes out clean, the cake is ready. 7. After you turn off the oven, do not take the pans out immediately. Leave them in the oven for a few minutes to avoid a sudden cooling that can cause the cake to deflate. 8. Remove the cake onto a rack and let it cool completely before slicing. Why I make this recipe often I love that it doesn’t require complicated ingredients or steps and that the result is a fluffy cake with a clear vanilla flavor and a crunchy crust. It’s easy to adapt to what I have at home and keeps well. It doesn’t crumble excessively when sliced and stays soft for a few days. Tips and variations Tips - If the egg whites don’t stiffen, you can add half a packet of baking powder directly to the flour, but usually, it’s not necessary if you mix enough. - Ground sugar dissolves faster, but it’s not mandatory. - For fluffy cakes, do not overbeat the batter after adding the flour. Substitutions - Vanilla sugar can be replaced with natural vanilla extract or the seeds of a pod if you have it on hand. - Chocolate decorations can be replaced with almond flakes or chopped nuts, but the texture will be different. Variations - For a different flavor, you can add grated lemon or orange zest. - Without decorations, the cake remains classic, perfect for coffee or tea. Serving ideas - Sliced thinly, with milk or coffee. - Can be served plain or with jam, to taste. Frequently asked questions 1. Can the recipe be made with fewer eggs? It can be adjusted, but it will be smaller and the texture will not be as airy. For a standard pan, I recommend a minimum of 4 eggs. 2. Do the chocolate decorations melt during baking? The decorative ones, like confetti, hold up during baking and remain crunchy. Plain chocolate or large chunks melt and soften. 3. Can I use raw or brown sugar? You can use it, but it slightly affects the color and texture. The cake will be more moist and have a caramel flavor. 4. Why does the cake sometimes remain raw in the middle? It could be due to the oven or if you put too much batter in one pan. Check with a toothpick, and if necessary, extend the baking time by 5-10 minutes. 5. Can I add dried fruit to the cake? Yes, but mix them with a little flour first to prevent them from sinking to the bottom. Nutritional values (estimate per slice, from 16 slices of one cake) Energy: approximately 160 kcal Protein: 3 g Carbohydrates: 23 g Fats: 6 g Values are indicative and may vary depending on the decorations used and the size of the eggs. Storage and reheating The cake keeps well at room temperature, covered with foil or in a closed box, for up to 3-4 days. I do not recommend reheating, but consuming it at room temperature. If you still want to heat it, a few seconds in the microwave are enough, but the texture will change slightly.

Preparation

My recipe called for 300-400 grams of sugar, but I stopped at 250 grams because the meringue set very well. We separate the egg whites from the yolks and sprinkle a little salt over both. We will grind the sugar using a coffee grinder and mix it with vanilla sugar. We beat the egg whites well until they become frothy, then gradually add the sugar while continuing to mix. We add the yolks one by one, then the oil, essence, and we will mix more gently so that the egg whites do not deflate. Finally, we will gradually incorporate the flour. We grease the pans or line them with parchment paper and pour the mixture into them. In one pan, I also sprinkled chocolate decorations, layering a layer of batter and a layer of decorations. We bake the cakes at 180 degrees for 35-40 minutes, depending on how they perform on the toothpick test. We portion the cake after cooling, if we can resist. Enjoy your meal! If the egg whites do not stiffen enough, a little baking powder will be added. It is recommended not to take the pans out of the oven immediately after turning off the heat but to leave them for a few more minutes to avoid a sudden drop in temperature.

Vanilla flavored cake with chocolate decorations

Preparation

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