Quick and cheap dessert cake

Name: Quick and cheap dessert cake - Marcheta O.
Ingredients: 2 eggs 1 cup of sugar 1/2 cup of milk 1/2 cup of oil 2 cups of flour 1 packet of baking powder (10 g) 2; 3 tablespoons of cocoa

Dessert - Quick and cheap dessert cake by Marcheta O. - Recipia

I had a craving for something sweet on an ordinary afternoon, but I realized I was out of butter. I remembered the oil-based cake recipe I found from Laura Sava. It doesn't require butter or complicated procedures. I've made it a few times already, and I find it quite convenient, even though sometimes the marbling doesn't turn out as I would like. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Baking time: 40-45 minutes Servings: 8-10 slices Difficulty: easy Recipe type: quick cake, everyday dessert Ingredients 2 eggs 1 cup of sugar 1/2 cup of milk 1/2 cup of oil 2 cups of flour 1 packet of baking powder (10 g) 2-3 tablespoons of cocoa Instructions 1. In a large bowl, add the whole eggs and sugar. Beat them for a few minutes until they lighten slightly in color. 2. Add the milk and oil. Mix again, just enough to combine everything smoothly. 3. In a separate bowl, mix the flour with the baking powder and sift it. When measuring, don’t fill the cup all the way to the top; leave about a quarter empty. 4. Incorporate the flour into the bowl with eggs, sugar, milk, and oil. Mix until you achieve a batter that is thick like sour cream, without overmixing. 5. Divide the mixture into two bowls. In one of them, add 2-3 tablespoons of cocoa and mix. 6. In a greased or lined loaf pan, pour the two mixtures alternately, trying to create a marbled effect. Sometimes it doesn't turn out perfectly, but it doesn't affect the taste. 7. Place the pan in the preheated oven. Initially, set the temperature to 180°C for the first 10 minutes, then reduce it to 170°C and let the cake bake for a total of 40-45 minutes. 8. After the time has passed, perform the toothpick test. If it comes out clean, take the cake out and let it cool on a rack. Why I make this recipe often It's one of the easiest desserts when I don't have butter at home or don't feel like making elaborate pastries. The ingredients are simple, and the result is a fluffy cake that keeps well for a few days. It mixes quickly and doesn't require beating with a mixer. Tips and Variations Tips Don't fill the cup of flour to the brim; leave about a quarter empty, otherwise the cake will be dense. Don't overbeat the batter after adding the flour; just mix until incorporated. Check with a toothpick around the middle of the baking time; every oven is different. Substitutions Milk can be replaced with plant-based beverages (like oat or soy milk) if needed. If you don’t have white sugar, brown sugar works but slightly alters the color. Variations You can add a bit of lemon zest or vanilla extract to the batter without cocoa. For more marbling effect, use a knife to gently swirl the batter in the pan. Serving Ideas It can be cut into thick slices for breakfast or as a snack. It pairs well with a glass of cold milk or tea. It can be dusted with powdered sugar after cooling if you prefer a sweeter exterior. Frequently Asked Questions 1. Do I need to separate the egg whites from the yolks? No, the eggs are used whole. They are not beaten separately. 2. Can I use more cocoa in the colored batter? Yes, you can add 3 full tablespoons of cocoa, but the batter will be a bit denser. 3. What if I don't have a packet of baking powder? You need baking powder for the cake to rise; I don't recommend omitting it. 4. Is it okay to double the quantities if I want two cakes? Yes, I've tested it, and it works well with doubled quantities for two pans. 5. Can I use butter instead of oil? The recipe is designed for oil. If you use melted butter, the texture will be different, but I haven't tested that variation. Nutritional Values Estimation for one slice (out of 10 slices): Calories: approx. 200 kcal Protein: 3 g Carbohydrates: 32 g Fat: 7 g Values are approximate and depend on the size of the eggs and how much sugar you actually use. Storage and Reheating The cake keeps at room temperature for 2-3 days, covered with a cloth or in a cake box. It can also be stored in the fridge, but it may become slightly firm when cold. I haven't tried freezing it. If needed, you can reheat slices for 5 minutes in the oven, but it's not necessary; it's good at room temperature as well.

Preparation

We mix whole eggs with sugar, add milk and oil, and then the flour previously mixed with baking powder and sifted. We must be careful that the flour cup is only 3/4 full. The dough will have the consistency of thick sour cream. We divide the dough into two bowls. One part is mixed with cocoa to achieve a marbled effect. I didn't quite manage that. But the cake rose beautifully and is very fluffy. It bakes for 40-45 minutes, starting at 180 degrees and then after 10 minutes at 170 degrees. A toothpick test is done and then it is left to cool on a rack. I made two cakes, so I doubled the quantities.

Quick and cheap dessert cake

Preparation

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