Chef cake

Name: Chef cake
Ingredients: 6 eggs; 1 cup flour; 1 cup sugar; 1 teaspoon baking powder; vanilla sugar; 100 ml oil; cocoa

Dessert - Chef cake by Felicia F. - Recipia

Two-tone cocoa cake I made this cake when I tried to prepare a homemade cake for the first time. The composition is simple: whipped egg whites, sugar, flour, oil, and baking powder. At the end, cocoa is added for the darker part, and the cake is baked in a loaf pan on low heat for about 30-40 minutes. Quick info Preparation time: not specified Baking time: 30-40 minutes Total time: preparation time plus 30-40 minutes of baking Servings: not specified; depends on how thick the slices are Difficulty: easy Recipe type: two-tone cocoa cake Ingredients 6 eggs 1 cup of flour 1 cup of sugar 1 baking powder Vanilla sugar, quantity not specified 100 ml oil Cocoa, quantity not specified Preparation method 1. Separate the eggs, then beat the egg whites until stiff. 2. Gradually add the sugar to the beaten egg whites and continue mixing until incorporated. 3. Add the flour and baking powder to the mixture. Also, add the vanilla sugar. 4. Mix the egg yolks separately with the oil, then add them to the egg white mixture. 5. Incorporate all the ingredients until you obtain a homogeneous mixture. 6. Pour the batter into the loaf pan. 7. Add the cocoa to create the darker part of the cake. The source does not specify whether to mix it into the entire composition or just a part, so the process can be followed based on the desired two-tone appearance. 8. Place the pan in the oven and bake the cake on low heat for 30-40 minutes. 9. The exact duration may vary, so check towards the end to see if it is baked. The recipe does not mention a specific oven temperature, only baking on low heat. Why I make the recipe often It is a cake with common ingredients and an easy-to-follow preparation method. It does not require a separate cream or filling, and cocoa changes the appearance of the batter without complicating the recipe. For someone just starting out, it is a simple two-tone cake option. Another advantage is that the base of the recipe can be prepared quickly after measuring the ingredients. Baking takes between 30 and 40 minutes, depending on the oven. Tips and variations Tips Beat the egg whites before adding the sugar, as indicated in the recipe. Sugar should be added gradually, not all at once. The egg yolks are mixed separately with the oil before being added to the mixture. This step is retained from the original recipe. Since the exact temperature is not specified, the cake is baked on low heat and monitored after the first 30 minutes. If it is not done, it can be left for up to 40 minutes. The quantity of cocoa is not mentioned. It is better to add it gradually, depending on how pronounced you want the dark color to be. The quantity of vanilla sugar is also not indicated, so it is left to choice. Substitutions The original recipe does not provide substitutions for ingredients. To keep the taste and texture as close as possible, use the same ingredients and quantities mentioned. The only quantities that do not appear in the source are those for vanilla sugar and cocoa. These cannot be established exactly without changing the original recipe. Variations The clearest variation in this recipe is the two-tone cake. Cocoa is added for the darker part, while the rest of the mixture remains light. No other additions, such as fruits, nuts, raisins, or glaze, are mentioned. For a faithful rewrite, these are not included in the recipe. Serving ideas The cake can be sliced after it has baked and cooled enough to be portioned. The recipe does not specify an accompaniment or topping, so it can be served plain. For a clearer appearance, the slices can be cut to show the difference between the light and cocoa parts. The thickness of the slices is left to choice. Frequently asked questions 1. How long does the cake bake? The cake bakes on low heat for 30-40 minutes. The original recipe does not mention an exact oven temperature, and the time may vary depending on the oven. 2. How much cocoa is used? The quantity of cocoa is not specified. It is added to taste, depending on how dark you want that part of the cake to be. 3. How much vanilla sugar is used? The recipe mentions vanilla sugar but does not specify a quantity. For a faithful version, it is enough to add it to taste, without altering the other quantities. 4. In what pan is the cake baked? The batter is poured into a loaf pan, according to the original recipe. 5. How is the two-tone appearance achieved? Cocoa is added to the mixture to create the darker part. The source does not explain exactly whether to separate a part of the batter beforehand or to add it directly to the pan, so this detail can be adapted according to the desired appearance. Nutritional values The values below are estimated, as the recipe does not specify the weight of a cup, the quantity of cocoa, the quantity of vanilla sugar, or the number of slices. For the entire cake, made with approximately 200 g of sugar and a regular cup of flour, the estimate is around 2,700-3,000 kcal. The approximate values for the entire recipe are: Protein: approximately 60-70 g Carbohydrates: approximately 380-420 g Fats: approximately 125-140 g If the cake is cut into 10 slices, one slice would have approximately 270-300 kcal, 6-7 g of protein, 38-42 g of carbohydrates, and 12-14 g of fats. These figures are indicative, not exact nutritional values. Differences arise mainly from the actual amount of flour in a cup, the amount of cocoa, and the size of the slices. Storage and reheating The cake can be stored covered at room temperature to prevent it from drying out. The original recipe does not provide an exact storage time, so it is recommended to consume it while fresh. It does not need to be reheated. If you want to serve it slightly warm, reheating should be done briefly, just enough to soften it a bit without drying it out.

Chef cake

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